Spinach and Mushroom Saute
This is my second time writing this post so you know I must really think it is a winner of a dish if I am willing to do it twice! I know everyone is thinking about all the yummy dishes this time of year, not really focusing on the greens. But honestly, I am sure your body is craving those nutrients as much as I do when I am loading it with all the things. Place this on your holiday or weeknight table and people will be drawn to it, all those caramelized bits of mushrooms and onions make it so special. It comes together in one pan and is Whole30, low carb, and vegan, so you know no one at your table can say they cannot partake!
Spinach and Mushroom Sauté
2 Tablespoons oil
8 oz Cremini mushrooms, sliced
1 medium onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic
1 Tablespoon Balsamic vinegar
1/4 teaspoon red pepper flakes
2 bags (6 oz) baby spinach
- In a large pot or pan, heat the oil on medium-high heat, toss in the mushrooms and cook until slightly browned, stirring occasionally.
- To the pot, add the onions, salt, pepper, and garlic, stirring to combine with the mushrooms. Lower the heat to medium and let cook slowly until onions are caramelized, stirring every few minutes.
- Splash in the vinegar and red pepper flakes, let it cook for a minute or two. Then raise the heat back up to medium-high heat.
- Drop in the spinach and slowly toss with the onions and mushrooms while the greens wilt. Once the spinach is cooked and any liquid released has been reduced, serve.
Few and simple ingredients can make the most delicious dishes, you just need to know how to cook them to maximize the flavors.
Mushrooms are added and cooked first because they take longer to brown than onions because of their high water content. Once they have color, add the onions with the salt, pepper, and garlic, lower the heat for it to cook low and slow. They are done when the onions and mushrooms are all browned and soft. Add that balsamic for great acid and pepper flakes for a little heat. Let those green leaves fall into the pan and cook for a few minutes, then BAM, you have your spinach. So few steps make a great dish.
