Spinach and Mushrooms With Anchovies

Ingredients

• 2 pounds fresh spinach or 1 10-ounce package spinach in plastic bag
• ½ pound fresh mushrooms
• 6 anchovy fillets, finely chopped
• 4 tablespoons butter
• 2 tablespoons finely chopped shallots
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    182 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 10 grams protein; 35 milligrams cholesterol; 404 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. If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
2. Thinly slice the mushrooms. There should be about 3 cups.
3. Finely chop the anchovies. There should be about 3 tablespoons.
4. Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.

15 minutes