Dilly Spinach with Mushrooms

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
370mg
370%;
Total Carbohydrate
6g
6%
(Dietary Fiber
3g
3%
  Sugars
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
160%;
Vitamin C
20%;
Calcium
8%;
Iron
15%;
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.