Spinach and mushrooms sprinkled with nuts – an easy side dish ready in just 15 minutes.
teaspoons olive oil
clove garlic, finely chopped
cup sliced fresh mushrooms (3 oz)
bag (6 oz) washed fresh baby spinach leaves (about 7 cups)
teaspoon dried dill weed
tablespoon pine nuts, toasted
In 4-quart Dutch oven, heat oil over medium heat. Add garlic and mushrooms; cook about 3 minutes, stirring constantly, until mushrooms are crisp-tender.
Stir in spinach, salt and dill weed. Cook 3 to 4 minutes, stirring occasionally, until spinach is hot and wilted. Sprinkle with nuts.
To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.