Ingredients
2
teaspoons olive oil
1
clove garlic, finely chopped
1
cup sliced fresh mushrooms (3 oz)
1
bag (6 oz) washed fresh baby spinach leaves (about 7 cups)
1/4
teaspoon salt
1/8
teaspoon dried dill weed
1
tablespoon pine nuts, toasted
Preparation
In 4-quart Dutch oven, heat oil over medium heat. Add garlic and mushrooms; cook about 3 minutes, stirring constantly, until mushrooms are crisp-tender.
Stir in spinach, salt and dill weed. Cook 3 to 4 minutes, stirring occasionally, until spinach is hot and wilted. Sprinkle with nuts.
