Meaty oyster mushrooms and fresh spinach come together for a super-quick side dish
that complements any roast. Not a huge garlic fan? Remove the cloves before serving—
they will impart a subtle flavour.
HANDS-ON TIME
20 minutes
TOTAL TIME
20 minutes
MAKES
6 servings
INGREDIENTS
- 2 bags (each 225 g) baby spinach (see tip, below)
- 2 tbsp olive oil
- 3 cloves garlic, smashed
- 450 g oyster mushrooms, trimmed and torn
- 1 tsp lemon juice
- ¼ tsp each salt and pepper
PREPARATION
- Working in batches, in large pot of boiling water, blanch spinach for 30 seconds.
- Using slotted spoon, transfer to bowl of ice water; let cool.
- Drain well; squeeze out excess water. Coarsely chop; set aside.
- (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
- In large skillet, heat oil over medium-high heat; cook garlic until golden and fragrant, about 1 minute.
- Stir in mushrooms; cook, stirring often, until tender and light golden, about 7 minutes.
- Stir in spinach, lemon juice, salt and pepper; cook, stirring, for 1 minute
NUTRITIONAL INFORMATION, PER SERVING: about 85 cal, 5 g pro, 5 g total fat (1 g
sat. fat), 8 g carb, 4 g fibre, 0 mg chol, 160 mg sodium, 659 mg potassium. % RDI:
9% calcium, 26% iron, 76% vit A, 13% vit C, 54% folate.
TIP FROM THE TEST KITCHEN
Any tender greens will work in this flavourful
mixture. Try baby kale or dandelion greens
for a change of pace.
