SAUTÉED SPINACH & MUSHROOM |
|||
Green and glorious describes this best. Serves 4 |
|||
|
|
|||
| 3 tbsp | Butter, divided | 50 mL | |
| 1/4 cup | Pine nuts | 50 mL | |
| 1 lb | Fresh Spinach | 450 g | |
| 1/2 lb | Fresh mushrooms, sliced | 250 g | |
| 1 | Garlic clove, minced | 1 | |
| 1/2 tsp | Salt | 2 mL | |
| 1/4 tsp | Pepper | 1 mL | |
|
|
|||
Wash and remove stems from spinach and dry thoroughly. In a large skillet over medium heat, melt 2 tbsp. [25 mL] butter. Add pine nuts and sauté until golden. Remove nuts from skillet. Set aside. Add remaining 1 tbsp. [15 mL] of butter to skillet and melt. Adjust heat to medium-high. Add spinach and mushrooms; sauté until liquid evaporates, stirring frequently. Add garlic, salt and pepper; stir constantly. Remove from heat, add pine nuts and serve immediately. |
|||