This recipe has recently become a go-to, perfect for the weeknight rotation. It’s packed with nutrients and provides a great base to easily add pasta, protein or both. I love that this recipe is super flexible…if you don’t have enough of one ingredient, but a little too much of another it all works out and measurements don’t need to be precise. While its fairly quick and easy, it does require a bit of stirring and attention. You won’t want to be too far from the cooktop once the cooking begins.
Ingredients
6 cups whole baby spinach leaves
1/2 cup shredded or shaved parmesan cheese
16 oz white mushrooms, sliced
1 medium onion, chopped (or two shallots, chopped)
1 tbsp avocado oil
1 tsp salt
1 tsp pepper flakes
optional: cooked pasta, cooked protein such as chicken, shrimp or sausage and chicken broth
Instructions
In a large skillet, heat 1 tbsp avocado oil for about one minute on medium heat. Add your chopped onion and salt, stirring occasionally, and cook until translucent or about 4 minutes. Pour in your mushrooms, increasing heat if the mushrooms become watery and add a dash of chicken broth if they get too dry. Cook the mushrooms to your desired doneness.
Reduce the heat to low and evenly top the pan with spinach, adding about 2 cups at a time. Stir the spinach in as it cooks and becomes wilted. When your spinach has been well combined, evenly sprinkle the parmesan over the pan and stir gently. Top with pepper flakes.
This is a great family dish because everyone can add their own pasta or protein. The kids tend to make it a true pasta dish, and the adults like to add pasta as more of a topping. Our favorite pastas to add are fusili bucati or orecchiette. Any protein is a great addition, but if you are having fish, we recommend you have it side by side rather than mixed in.