Dilly Spinach with Mushrooms

 

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

• 1 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.
• 2 Stir in spinach, salt and dill weed. Cook 3 to 4 minutes, stirring occasionally, until spinach is hot and wilted. Sprinkle with nuts.