This easy and nutritious side dish combines tender sauteed spinach with savory mushrooms, garlic, and a touch of olive oil. It’s quick to prepare—perfect for weeknight and a healthy addition to any meal. Optional: Add a splash of balsamic vinegar or a sprinkle of parmesan for extra flavor.
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, coarsely chopped
- 1 cup chopped portabello mushrooms
- 2 cloves garlic, finely chopped
- 1 medium tomato, chopped
- 1 (8 ounce) package fresh baby spinach
- ½ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
- 2 tablespoons grated Parmesan cheese, or to taste
Instructions
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Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
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Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
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Sprinkle with Parmesan cheese to serve.
