Sauteed Spinach and Mushrooms
Perfect side dish with tempeh or tofu.
2 cups mushrooms thinly sliced
1 pound spinach well washed, stems removed, leaves cut small
1 medium onion finely chopped
1 clove garlic minced
1 tablespoon olive oil
1 tablespoon low sodium tamari
to taste sea salt
- Heat the oil in a large frying pan over medium heat. Add the onion and garlic along with a pinch of salt.
- When the onions begin to turn golden add the mushrooms and tamari and cook until the mushrooms are browned, about 3 minutes.
- Add the spinach, cover, and cook until the spinach is wilted, 2 to 3 minutes. Uncover and cook, stirring often, until the excess moisture has evaporated, about 3 minutes.
- Serve warm.