Beer makes batters better, meat more tender, and sauces more flavorful.
Healthy Spinach Saute
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- #66506
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 bunches spinach, stemmed and washed 3 times
1/4 cup sun-dried tomatoes
1 teaspoon extra virgin olive oil
1 cup chopped onion
1 clove garlic, bashed and chopped
2 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons toasted pine nuts
2 cups cooked long grain white rice
directions
Cut the spinach leaves in 1/2-inch strips and set aside for later. Cover the sun-dried tomatoes with hot water and soak 15 minutes. Drain and chop.
Heat the oil in a high-sided skillet on medium high. Shallow fry the onions 2 minutes. Add the garlic and reconstituted tomatoes and cook 1 minute more. Stir in the mushrooms and cook until they begin to wilt, 3 to 5 minutes.
Add the spinach, stirring to mix well. Cover and cook 3 minutes or until spinach wilts but is still bright green. Season with salt and pepper, spoon over rice, and scatter the pine nuts on top.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 26, 2009
This was great! Here are some changes I made. Used a bag of prewashed baby spinach leaves, 1/2 cup more onions, 1/2 cup less mushrooms, 2 cloves of garlic, and 1/2 tsp of pepper.