Ingredients
Scale
- 1 pound fresh spinach, washed and trimmed
- 8 ounces mushrooms, sliced (cremini or button mushrooms preferred)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (freshly squeezed for the best flavor)
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Rinse the fresh spinach under cold water, soaking it in a bowl for a few minutes to remove dirt. Drain in a colander and pat dry.
- Slice the mushrooms evenly. If using larger mushrooms, cut them into quarters.
- Peel and mince the garlic cloves using a microplane grater or a knife.
- In a large skillet, heat the olive oil over medium heat until it shimmers.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, but not browned.
- Toss in the sliced mushrooms, stirring to coat in the oil and garlic. Cook for 5-7 minutes until tender and moisture is released.
- Sprinkle in the salt, black pepper, and red pepper flakes (if using). Stir to combine and let absorb for another minute.
- Add the spinach in batches, stirring until wilted, about 2-3 minutes per batch.
- Drizzle lemon juice over the mixture and stir for another minute to combine.
- Transfer the sautéed spinach and mushrooms to a serving dish or individual plates.
- Sprinkle grated Parmesan cheese on top while warm for added creaminess.
- Garnish with extra red pepper flakes or a squeeze of lemon juice. Serve alongside grilled chicken, fish, or pasta.
Notes
- For a vegan option, omit the Parmesan cheese.
- Adjust the seasoning to your taste, especially the salt and red pepper flakes.
- This dish is best enjoyed fresh but can be stored for later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes