- Course: Side Dish, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 17 Times
Can be made ahead of time.
A spin on that creamy comfort food of our youths, fresh green diced sautéed vegetables and a light cream sauce. The whole dish is cooked in a flash.
The main flavor, of course, is spinach, but each bite gives you a taste of everything else in the mixture--garlic, shallots, scallions, mushrooms, and cream. Spinach gives up so much water when it cooks that it dilutes the heavy cream, leaving just a delicate coating on the leaves. This is one of those dishes that will have you sneaking a taste in the kitchen--it’s irresistible.
In a large sauté pan, heat the olive oil over medium heat until almost shimmering. Add the shallots and garlic and sauté until soft but not colored, 1 to 2 minutes. Add the mushrooms and scallions and sauté 1 minute. Add the cream, raise the heat slightly, and boil until slightly thickened, 1 to 2 minutes.
Add the spinach and stir until wilted. Add the butter and continue to stir until the spinach is soft, 1 to 2 minutes.
You can omit other ingredients if you want to, but keep the mushrooms and garlic!
• The spinach can be refrigerated up to 3 days; reheat over low heat.
Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Oven-Roasted Garlic. For nutritional information on Oven-Roasted Garlic, please follow the link above.