How to sauté spinach and mushrooms?

Heat olive oil in a skillet, cook mushrooms until browned, then add garlic and spinach. Sauté until spinach is wilted. Season and serve.

Can you freeze sautéed spinach and mushrooms?

Yes! Let the sautéed mixture cool, then freeze it in an airtight container for up to 2 months.

A 1-cup serving contains about 120 calories when cooked with olive oil.

A quick and tasty sautéed dish featuring fresh mushrooms and spinach, perfect as a side or light meal.

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In a large skillet, heat the olive oil over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally, until they are golden brown and have released their moisture.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the fresh spinach, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, or until the spinach is wilted.
If desired, drizzle the balsamic vinegar over the mixture and stir to combine. Cook for another minute.
Remove from heat and serve warm.

For added flavor, consider incorporating a sprinkle of grated Parmesan cheese before serving.
You can substitute kale or Swiss chard for spinach for a different taste and texture.