Tuesday, February 24, 2009

Spinach - good for you, and tastes even better

I am slowly going through a big tub of baby spinach -- it's not that easy to do, cooking for just one or two at a time, but it's almost gone. Here's the side dish I prepared last night.

Lori K's spinach-'shroom medley
Serves 2

1 tablespoon oil
1 small onion, halved and sliced
8 ounces sliced mushrooms
Garlic salt and fresh ground pepper to taste
4 cups baby spinach, raw

Heat oil over medium heat in a deep saucepan. Sauté the onions until almost opaque, then add the mushrooms. Cook until the onions and mushrooms are very tender, seasoning with the garlic salt and pepper. Add the spinach, cover and turn up the heat to high. When the spinach has wilted (it won't take more than a minute or two), uncover and stir thoroughly. Adjust seasoning and serve.

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