So, you know when you buy a bag of spinach at the store with the full intention of harnessing all of its super-powers? You bring it home, and then life happens, and all your spinach-related cooking plans go out the window. Or it just gets lost in the fridge. And then a few days later you return to your spinach, and its no longer full of bright green promises. Instead, it’s wilty, or maybe even a touch slimy. The texture goes before the taste, but who wants to eat limp spinach?
You know what else makes spinach wilty though? Wilting it. This is a great way to use up spinach that’s starting to go bad, as all the unfavorable characteristics will be rendered moot once you cook it. I used to make wilted spinach salad a lot when I was younger, but before yesterday I hadn’t made it since high-school (oh geeze, that was before YouTube existed). Who knows why I stopped making it, but when I was looking to add some last-minute greens to my dinner, this came to mind.
I’m not a huge recipe follower, but this is one where you really don’t need to worry. Love mushrooms? Up the volume. Hate onions? Leave ’em out. Just remember that spinach shrinks A LOT. Two cups per person is about right.
4 cups (1/2 lb) spinach, chopped
1/2 cup (2 ounces) mushrooms, sliced
1/2 small onion, diced
2 cloves garlic, minced
Sort the spinach, discarding anything that looks too gross, and chop. Wash and slice the mushrooms, and dice the onion.
Heat oil in a skillet over medium heat. Cook the onion until translucent. Add the mushrooms and garlic and cook for a few more minutes until the mushrooms start to brown.
Add the spinach (in batches if necessary) and cook until just wilted. Remove from heat, add salt and pepper to taste, and drizzle with balsamic vinegar.