Sauted Baby Spinach With Mushrooms Recipe

How to make it

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• You need a medium to large size skillet. This is important, because spinach can be poofy initially, even though it can shrink to nothing in no time. A timer would be nice, if you are meticulous and hate to "wing it."
• When you are ready...
• Put a medium/large skillet up on medium heat. After 2-3 minutes, add 1 to 2 (as you prefer) tbsp olive oil and let it heat. The way I decide the oil is ready, is when you can put your palm spread out on top of the skillet (about 6" inches higher) and you feel that it's warming up.
• Throw in the garlic, and let it sizzle. Takes about 1/2 a minute (not even). You want it to be cooking, but not brown.
• Now throw in your mushrooms. Saute them well, jus so you can see them cooking. You want them to cook at least half way.
• This is important because the spinach takes no time at all to shrink down.
• When mushrooms are ready, throw in your tomatoes. Cook it for about 1 minute. Now, you want to throw in your spinach and saute it for about 2-3 minutes. This happens VERY quickly so use tongs to mix it well.
• You need about 1 tsp salt (or less, as you prefer) and some pepper. After seasoning, add your corn, mix it well. [IF you were to use the soy tenders, you would have to cook them on stove before you begin w/ your veggies. And add them w/ corn and let it mix well.]
• That's all, that's all you really need! I hope you enjoy it.