Yum. I LOVE fresh spinach, and I LOVE mushrooms. This recipe could easily double as a side dish or as a platform for a grilled chicken breast, or a pork chop, or a savory plank of salmon. Either way, it provides a delicious, and nutritious addition to the menu, and brightens with a simple note of pungent garlic, and a sweet addition of shallots. I don't care what any chef says regarding the cleaning of mushrooms, I would rather have a clean, soggy mushroom, as opposed to a dirty, dry mushroom. WASH THOSE MUSHROOMS UNDER WATER! Once they're in the skillet, they will become one with the recipe...
Ingredients:
2 T. extra virgin olive oil
2 cloves garlic chopped
1 shallot minced
8 oz. sliced mushrooms (I used straight up mushrooms)
1 bag (11 0z.) triple washed fresh spinach leaves
1 t. kosher salt
1/2 t. fresh ground pepper
In a large skillet, saute oil with garlic and shallots until softened over low heat. Add 1/2 bag of spinach and saute, while turning with tongs until softened. Add second half of spinach bag, and keep turning until remaining leaves are wilted. Turn off heat and transfer into bowl.
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