Super easy and super quick, very few ingredients go into this Garlic Sautéed Spinach and Mushrooms dish. This go-to spinach dish would go really well with almost any main protein, holding it's own with richer cuts like steak, but it could also add a little extra pizzazz to lighter meats like chicken or fish. Still another idea is to serve it with a fried egg on top for an easy and delicious way to add more veggies at breakfast time!
Whipping up this Garlic Sautéed Spinach and Mushrooms recipe is so ridiculously simple, you'll go from raw ingredients to ready to serve in a matter of minutes! I'm sure it'll become a go-to favorite in no time!
Garlic Sautéed Spinach & Mushrooms
2 tbsp coconut oil
2 cloves garlic, minced
1 lb fresh baby spinach
16 oz cremini mushrooms (washed, stems removed and sliced thin)
Salt to taste
In a large skillet, melt the coconut oil over a medium heat
Add the garlic, cooking until fragrant and just starting to brown, stirring so it doesn't burn
Add the sliced mushrooms, stirring until cooked thoroughly
Working in batches, add a large handful of fresh spinich to the skillet, allowing for the first batch to begin to wilt a little before adding another large handful
Gently toss the spinach with a spatula until all the spinach leaves are wilted