Sauted Baby Spinach With Mushrooms Recipe

Directions:

1. 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.
2. When you are ready...
3. 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.
4. 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.
5. Now throw in your mushrooms. Saute them well, jus so you can see them cooking. You want them to cook at least half way.
6. This is important because the spinach takes no time at all to shrink down.
7. 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.
8. 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.]
9. That's all, that's all you really need! I hope you enjoy it.