Sautéed Spinach with Garlic, Mushrooms and Fresh Chives
Ingredients
- Adapted from Vegetables by James Peterson
- 1 bunch spinach
- Minced fresh chives
- 1-2 T coconut butter, butter or olive oil
- 4 garlic cloves, minced (actually optional)
- Brittany salt and freshly ground black pepper
Directions
- Stem, wash, and drain the spinach.
- Spin it dry in a lettuce spinner.
- Heat the butter in large sauté pan over med heat and stir in the garlic. Let the garlic sizzle for about 3 minutes or until it barely begins to brown.
- If you’re using butter you may have to turn the heat down at some p9oint to keep the butter from burning.
- Turn the heat up to high, immediately stir about one-third of the spinach into the hot pan until the spinach wilts- after about a minute-and stir in another third of the spinach.
- When it has wilted, repeat with the last third.
- Add washed and dried mushrooms and continue to cook over high heat until the liquid it releases into the pan evaporates, about 5 minutes.
- Season to taste with salt and pepper and minced chives.
- Served immediately.
