For many years fresh spinach has been a staple that is always in the fridge, usually to use for salads because it’s more nutritious than lettuce. Or at least it appears that way. I could be completely off. Either way, the other night I discovered a delicious alternative, and the best part is that because it wilts down, you get more of those nutrients. Or perceived nutrients.
Here’s the final product! (Along with some mashed sweet potatoes and corn)
Before I proceed, be warned there’s butter in there. So if you are TOO healthy for butter, don’t judge. I like to think it’s still pretty healthy overall.
Everybody warned? Are we good? Okay.
1 tsp (ish) butter
1 tsp (ish) olive oil
Juice of half a lemon
1/2 tsp fresh garlic
1/8-1/4 cup minced onion
1/3 chopped mushrooms
SO MUCH FRESH SPINACH! (1-2 cups? I lost count)
Heat some butter and olive oil in a pan on medium heat. I think may have seen this initial technique from Ina Garten who is one of my culinary muses and teachers. Credit where credit is due.
In this mixture, sauté onions and mushrooms and garlic. Add spinach one handful at a time until wilted. Once it’s wilted you can add more usually because it really shrinks. Add lemon juice, and salt and pepper to taste. Enjoy!