several large handfuls of spinachor other dark greens such as kale or chard
1Tbspolive oil or butter
Condiments & Spices
salt and pepper
In a cast iron skillet, sauté the mushrooms in a Tbsp of water for 5 minutes until they have released and evaporated most of their moisture.
When they start to stick to the pan, add the oil and sauté them until browned, 4-6 minutes.
Add the garlic. Stir for a minute or two until fragrant.
Add the spinach and stir for 30 seconds until wilted. Turn off the heat. The residual heat from the pan is enough to wilt and cook the spinach. Any longer and it will overcook and lose it's vibrant green color.