Spinach and Portabella Sautee

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 Spinach and Portabella Sautee

  • 2 lbs flat spinach leaves, stemmed
  • 1 lb portabella mushroom, sliced
  • 3 -4 medium garlic cloves, minced
  • 1⁄4 cup fresh parsley, minced
  • 2 tablespoons olive oil
  • kosher salt or sea salt, to taste
  • ground black pepper, to taste
  • 1⁄4 cup dry white wine

Wash and stem spinach and mushrooms.Slice mushrooms including stems.Mince garlic (smash each clove before mincing for optimal flavor).Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).Add salt and pepper to taste.Add parsley.Add white wine and stir ingredients one final time.Serve hot.[print-me target=".post-content"]

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