Dilly Spinach with Mushrooms

Dilly Spinach with Mushrooms

Spinach and mushrooms sprinkled with nuts – an easy side dish ready in just 15 minutes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

2

servings

2
teaspoons olive oil
1
clove garlic, finely chopped
1
cup sliced fresh mushrooms (3 oz)
1
bag (6 oz) washed fresh baby spinach leaves (about 7 cups)
1/4
teaspoon salt
1/8
teaspoon dried dill weed
1
tablespoon pine nuts, toasted
  1. 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.
  2. Stir in spinach, salt and dill weed. Cook 3 to 4 minutes, stirring occasionally, until spinach is hot and wilted. Sprinkle with nuts.
Makes 2 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
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:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 370mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 3g,
    • Sugars 1g),
  • Protein 4g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.