Recipe: Spinach & Mushroom Fry Up
This little side dish is a nutritional jewel! Spinach is full of vitamin K (one cup of cooked spinach yields more than 150% of your daily intake requirement), vitamins A & C, manganese and plenty of flavonoids and carotenoids – all which help to protect your body against many diseases and cancer. Add to that the goodness of onion, tomatoes, mushrooms and garlic and some healthy fats from butter and olive oil (you need those to absorb all those vitamins) and you’ve got yourself a winner.
I made it over fire at our last camping spot and we had it as a side with fried up eggs but you can easily make it at home for breakfast, lunch or dinner. It’s a very delicious way to eat spinach.
- 1 tsp butter or ghee
- 5-6 button mushrooms, sliced
- 2 tbsp virgin olive oil
- 1/2 red or brown onion, sliced
- handful of cherry tomatoes, halved
- 1/2 tsp diced lemon rind
- 1 garlic clove, finely diced
- 3 large handfuls of torn spinach leaves
- about 2/3 tsp sea salt
- pinch of ground black pepper
- pinch of nutmeg (optional but nice)
- drizzle of lemon juice right at the end
- Heat butter in a large frying pan and sauté mushrooms for 3-4 minutes until browned and cooked through. Remove to a plate.
- In the same frying pan, heat olive oil to medium hot (not too sizzling hot) and sauté sliced onion for 2-3 minutes until slightly translucent. Add tomatoes, lemon rind and garlic and season with salt, pepper and nutmeg. Cook for a further 2-3 minutes and press tomatoes down with a spatula until lightly smashed.
- Finally, add the spinach and stir through. I added spinach in two batches, letting the first batch cook off slightly to make more space for the second batch. Cook until spinach is just wilted (turned wet and reduced in size). Season with a little more salt if you like and drizzle with some lemon juice right at the end. Serve with eggs or your choice of protein such as sausages, steak, chicken or fish.
Preparation time: 10 minutes
Cooking time: 15 minutes
Number of servings: 2