I once answered a series a food related questions asked by a friend of mine – if I had to eat one type of every food for the rest of my life, what would it be? The answers went a little something like this: citrus? lemon. fruit? apple. spice? sea salt. animal protein? eggs. greens? baby spinach.
I always have baby spinach on hand – it’s such an easy go to for so many dishes. Yes, on a per calorie basis, kale is the best you can do in terms of nutrient density. But baby spinach is just so versatile because it can fade into the background or be the center of your dish. It can be the greens in a salad, smoothie, scramble, or side. It can be juiced. For me it really is the best you can do in terms of multiple uses. This is an incredibly easy and flavorful side that can be whipped up in less than 15 minutes. I eat it on the side of chicken, eggs, fish, or over rice.
1 bag baby spinach
2 cups baby mushrooms (I used cremini, but any kind will do), chopped
1 shallot, chopped
1 clove garlic, minced or grated
1 teaspoon Herbes de Provence or 1/2 teaspoon fresh thyme and/or rosemary
1 tablespoon balsamic vinegar
1 1/2 tablespoon extra virgin olive oil
salt & pepper to taste
1/2 tablespoon chopped chives or parsley for garnish (optional)
Heat up a skillet with the extra virgin olive oil to medium high heat. Cook the shallot for a couple of minutes until it begins to turn translucent. Add the mushrooms, a pinch of salt, a pinch of black pepper, the garlic, the Herbes de Provence and continue to cook about 5-10 minutes until the mushrooms are cooked through. When the mushrooms are just about done, add the spinach and saute until the leaves are wilted. Taste and add more salt if needed. Garnish with chives or parsley (optional) and serve immediately.