Sauteed Spinach and Mushroom
Ingredients (Serves 2)
Spinach (Palak): 2 cups, cleaned and chopped
Mushrooms: 1 cup, sliced
Garlic: 2 cloves, finely minced
Onion: 1 small, thinly sliced
Oil: 1 tsp
Black pepper: 1/4 tsp, or as needed
Salt: To taste
Lemon juice: 1 tsp (optional, for added flavor)
Instructions
1. Prepare the Ingredients
Rinse the spinach thoroughly and pat it dry. Roughly chop the leaves.
Clean the mushrooms and slice them thinly.
2. Heat the Oil
One teaspoon of olive oil should be heated to medium heat in a non-stick skillet.
3. Cook the Aromatics
Add the minced garlic to the pan and cook until the aroma is released.
Stir in the sliced onion and cook until softened and lightly golden.
4. Add the Mushrooms
Stir the pan thoroughly after adding the cut mushrooms.
Cook for 4-5 minutes over medium heat, allowing the mushrooms to release their natural juices and brown slightly.
5. Incorporate the Spinach
Add the chopped spinach to the pan.
Stirring often, sauté the spinach for 2 to 3 minutes until it wilts and melds with the mushrooms.
6. Season the Dish
Sprinkle salt and black pepper over the mixture. To distribute the seasoning evenly, give it a good stir.
Optional: For a tangy finish, squeeze in some lemon juice.
7. Serve and Enjoy
Place the sautéed mushrooms and spinach on a platter.
Serve hot as a side dish or pair it with quinoa, brown rice, or whole-grain toast for a light and healthy meal.