Sauteed Spinach Garlic and Mushrooms
Transform your weeknight meals with this quick and flavorful recipe for Sautéed Spinach, Garlic, and Mushrooms! This irresistible vegetable side dish combines tender, earthy cremini mushrooms with vibrant, wilted spinach, all infused with the rich aroma of garlic and a touch of extra virgin olive oil and butter. Perfectly seasoned with a dash of salt, black pepper, and optional red pepper flakes for a subtle kick, this healthy yet indulgent dish is ready in just 22 minutes. Whether you're searching for a nutrient-packed accompaniment to grilled meats or a simple vegetarian main, this skillet creation delivers on taste and versatility. Ideal for busy cooks, it's a low-carb, gluten-free, and keto-friendly option that will delight any palate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups fresh spinach
- 8 ounces cremini mushrooms
- 4 pieces garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Wash and dry the spinach thoroughly. Trim any large stems if needed.
Wipe the cremini mushrooms with a damp paper towel to remove any dirt. Slice them thinly.
Peel and finely mince the garlic cloves.
Heat a large skillet over medium heat and add the extra virgin olive oil and butter.
Once the butter is melted and the oil is shimmering, add the minced garlic to the skillet. Stir constantly for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the sliced mushrooms to the skillet. Spread them out in an even layer and let them cook undisturbed for 3-4 minutes to allow them to brown.
Stir the mushrooms and continue cooking for another 3-4 minutes until tender and golden brown. Season with a pinch of salt and black pepper.
Add the spinach to the skillet in batches, allowing the first batch to wilt slightly before adding more. Stir gently to combine with the mushrooms and garlic.
Cook for 2-3 minutes, stirring occasionally, until all the spinach is wilted and tender.
Season the dish with the remaining salt, black pepper, and optional red pepper flakes for a hint of heat.
Remove from heat and transfer the sauteed spinach, garlic, and mushrooms to a serving dish. Serve hot.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.6 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 292 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
