2 c cremini or small portobello mushrooms, cleaned & sliced thin
3 c tightly packed baby spinach leaves
1 clove garlic, minced
2 tsp. fresh thyme leaves, chopped
1T olive oil
juice of 1/2 lemon
1 tsp. salt
1/2 tsp. pepper
Instructions
In large non-stick sauté pan, heat olive oil over medium high heat. Add mushrooms and sauté 5 min. Reduce heat to medium and add garlic and sauté 2 min. Add snap peas, salt and pepper and sauté 3 min.
Add spinach and lemon juice and sauté 2 min., or just until spinach has wilted. Turn heat to low and sauté 2 min., to allow liquid to reduce.
Serving
Suggestions
Garnish with grated parmesan if desired
Originally Submitted
4/2/2014
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