Ingredients

  • 3 Tbsp J. Olive Co. EVOO, divided
  • 2 tsp minced garlic
  • 8 oz mushrooms, sliced
  • 5 oz fresh baby spinach
  • 1 Tbsp J. Olive Co. Neapolitan Herb Balsamic
  • ½ tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp pepper

Directions

  1. Heat a large sauté pan over medium high heat.
  2. Add 2 tablespoons EVOO, garlic, and sliced mushrooms. Sauté for 5-6 minutes or until mushrooms are lightly browned.
  3. Add baby spinach and drizzle with remaining tablespoon of Garlic EVOO. Sauté until wilted.
  4. Drizzle with Neapolitan Herb Balsamic Vinegar and sprinkle with dried Italian seasoning. Sauté for an additional minute.
  5. Season with salt and pepper. Enjoy!

Recipe modified from A Twist on Olives

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