Prep 5 mins
Cook 10 mins
Getting more spinach into our diet is something I've been working on lately, but not everyone likes just plain spinach. This recipe adds spinach to fried onions and mushrooms. The balsamic vinegar is wonderful but substitute a splash of lemon juice if you like. Easily doubled.
- 1 teaspoon olive oil
- 1 medium onion, sliced thinly lengthwise (any kind of onion you like)
- 4 ounces mushrooms, sliced
- 1 garlic clove, minced
- 2 cups spinach leaves, loosely packed
- 1⁄4-1⁄2 teaspoon balsamic vinegar, to taste
- salt and pepper, to taste
- Preheat a medium saute pan on medium heat.
- Add olive oil.
- Add onions and mushrooms, stirring for 5-10 minutes, until golden brown, adding garlic halfway through.
- Add spinach and stir a minute or two, until spinach is just wilted.
- Remove from heat and add balsamic vinegar, salt and pepper to taste.
Made for 2013 Zaar Cookbook tag game and this is such an easy and delicious recipe. I followed the instructions except I only had portabella mushrooms so I sliced two up (I also removed the gills) and added to the mixture. Definately a keeper. Thank you for posting.
I enjoy eating veggie combinations like this for a simple lunch. Spinach and mushrooms are fantastic together. Adding onions, garlic and balsamic vinegar make them even more yummy! I think I used more mushrooms than called for and probably more blasamic vinegar. I think the key to this is not to overcook the spinach. Just let it wilt as written and remove the pan from heat. Thanx for a great quickie lunch!
Delicious! Easy to make, will make again and again! Thanks for posting :O)