Spinach With Mushrooms

Ingredients

• 2 pounds spinach in bulk or 2 10-ounce packages in plastic
• ½ pound fresh mushrooms
• 3 tablespoons butter
• 1 teaspoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    142 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 8 grams protein; 22 milligrams cholesterol; 183 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Pick over spinach, discarding tough stems and blemished leaves. There should be about 20 cups of ready-to-cook spinach.
2. Bring enough water to boil to cover spinach when added. Add spinach and let cooking liquid return to boil. Stir down until leaves are wilted. Let simmer about 1 minute. Drain thoroughly. Run immediately under cold water until chilled. Squeeze to extract as much liquid as possible. There should be about 1 1/2 cups.
3. Cut mushrooms into thin slices. There should be about 2 cups.
4. Heat butter in saucepan and add mushroom slices. Cook about 5 minutes. Add garlic and cook briefly, stirring. Add spinach, salt and pepper. Cook briefly, stirring. Serve.

About 20 minutes