Sauteed Spinach and Mushrooms

This is probably one of the easiest healthy side dishes to whip up even if you're pressed for time and have all the ingredients on hand. I purchased some fresh spinach, I think for the first time ever! Normally, I have frozen spinach on hand. However, I saw some fresh at the Chinese market and picked it up. It was crazy cheap, and it was a big bunch.

This dish is most definitely a power dish as well, considering all or most of the ingredients are basically super foods. Lucky for me, Gary loves all the ingredients, so I didn't have a hard time convincing him how delicious this was! The ginger and garlic added a nice flavor to the dish, and it wasn't too overpowering.

I used a wok for this, but a saute pan should work just as well. The spinach wilted significantly, so there was a lot more mushroom than spinach after it was cooked, so when I make this again, I might use 2 bunches or  try this with frozen spinach next time and see how it goes.

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Sauteed Spinach and Mushrooms

a cathy's kitchen journey original




ingredients:

• 1 TBSP canola oil
• 3 cloves garlic, minced
• 1 TBSP fresh ginger, minced
• 10 oz baby bella mushrooms, sliced
• 1 or 2 bunches fresh spinach (or a 10 oz package of frozen, thawed)
• 2 tsp soy sauce
• salt and pepper to taste

directions:

1. In a hot wok, heat the oil. Add garlic and ginger and cook while stirring for 30 seconds, or until fragrant.
2. Add the mushrooms and stir fry for a minute. Add the spinach and stir until it has wilted, continuing to stir for 3 minutes.
3. Add the soy sauce, salt and pepper to taste. Mix to coat well.
4. Transfer to a bowl and serve.

Yield: 2 servings

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