Sauteed Mushrooms with Spinach and Artichokes
- 5m
- 15m
- 20m
Ingredients
- 1 lb cremini mushrooms
- 4 oz artichoke hearts
- 2 tbsp. avocado oil, or fat of choice
- 1 tbsp. minced garlic
- 1 1/2 tsp. sea salt, plus more to taste
- 18 oz spinach
Instructions
- Slice the mushrooms. Drain and coarsely chop the artichoke hearts.
- Heat 1/2 of the avocado oil in a saute pan over medium heat. Add garlic and salt and saute for 2-3 minutes. Do not allow garlic to brown.
- Add mushrooms and the remaining oil and continue to cook, uncovered, until softened. Allow liquid to evaporate.
- Stir in artichoke hearts and spinach and cook just until spinach begins to wilt.
- Season with additional sea salt to taste. Serve.
- 126
- 7g
- 10g
- 4g
- 7g
- 1g
- 2g
- 838mg
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