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Creamy Garlic Spinach and Mushrooms
Fresh spinach, gently wilted and chopped, meets earthy mushrooms in a rich garlic and sour cream sauce. It's a comforting side dish that pairs beautifully with roasted chicken or grilled steak. The tangy sour cream and half-and-half create a silky coating that transforms simple greens into something special. You'll find yourself making this easy stovetop recipe whenever you need a fast, flavorful vegetable side.
Equipment
- Saucepan
- Stovetop
Ingredients
- 1 lb fresh spinach
- 1 jar (4.5 oz) whole mushrooms, drained
- 1 small clove garlic, finely chopped
- 1 teaspoon dried minced onion
- ½ teaspoon salt
- 1 ⁄ 8 teaspoon pepper
- 1 ⁄ 3 cup sour cream
- 1 tablespoon fat-free half-and-half or fat-free (skim) milk
Instructions
- 1Sort through the fresh spinach to discard any damaged leaves and tough root ends. Submerge the greens in a large bowl of cold water, lifting them out carefully so the grit stays at the bottom. Drain the leaves well, leaving just a little water clinging to them to help with steaming.
- 2Transfer the damp spinach to a medium saucepan. Cover the pan and cook over medium heat for about 5 minutes until the leaves are completely wilted. Drain any excess liquid and roughly chop the greens.
- 3Return the chopped spinach to the saucepan along with the drained mushrooms, fresh garlic, dried minced onion, salt, and pepper. Whisk the sour cream and half-and-half together in a small bowl, then pour the mixture over the greens. Warm everything over medium heat just until it reaches a gentle boil, stirring occasionally. Don't let it boil vigorously, or the sour cream might separate.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat. Avoid the microwave, as high heat can cause the sour cream sauce to separate.
- Prep: Buying pre-washed baby spinach saves time, though you'll still want to give it a quick rinse.
- Swap: If you don't have jarred mushrooms, sauté 4 ounces of fresh sliced mushrooms in a little butter before adding them to the spinach.