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Dilly Spinach with Mushrooms

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  • Prep 15 min
  • Total 15 min
  • Servings 2
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Spinach and mushrooms sprinkled with nuts – an easy side dish ready in just 15 minutes.
By Betty Crocker Kitchens
Updated Aug 6, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

110 Calories, 8g Total Fat, 4g Protein, 6g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
370mg
15%
Potassium
640mg
18%
Total Carbohydrate
6g
2%
Dietary Fiber
3g
11%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
15%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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