Meaty oyster mushrooms and fresh spinach come together for a super-quick stove top side dish that complements any roast dinner. Leave the garlic cloves in if you've got garlic lovers at the table, or remove them just before serving.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Method
In large pot of boiling water, blanch spinach, in batches, for 30 seconds. Using slotted spoon, transfer to bowl of ice water to chill. Drain well; squeeze out excess water. Coarsely chop; set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In large skillet, heat oil over medium-high heat; cook garlic until golden and fragrant, about 1 minute. Stir in mushrooms; cook, stirring often, until tender and light golden, about 7 minutes.
Stir in spinach, lemon juice, salt and pepper; cook, stirring, for 1 minute.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 160 mg
- Sugars 1 g
- Protein 5 g
- Calories 85.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 26.0
- Folate 54.0
- Calcium 9.0
- Vitamin A 76.0
- Vitamin C 13.0
