Spinach & Mushrooms

As promised, I'm trying to get as much use as I can out of the wonderful spring fruits and vegetables. I just love spinach, especially baby spinach. This is a quick, simple vegetable side dish with a ton of flavor. This might even be the one that gets your kids to eat spinach!!

Spinach & Mushrooms
Makes: 4 servings

8 oz mushrooms
1 clove garlic, minced
1 tbsp olive oil
1 tbsp butter or margarine (I used Smart Balance)
4 big handfuls of baby spinach
pinch of sea salt

• Rinse the mushrooms well, cut off the stems, then cut them into thin slices.
• Over medium heat, saute the mushrooms and garlic in the olive oil and butter. Sprinkle a pinch of sea salt over the mushrooms. The mushrooms will release quite a bit of liquid. The liquid will eventually evaporate. Continue cooking until the mushrooms are a light golden brown. Total cooking time will take about 12 - 15 minutes.
• Add the spinach to the mushrooms, sprinkle another pinch of sea salt on the spinach. Cook until the spinach is just wilted, about one minute.
• This makes a nice bed for a piece of grilled chicken or steak!