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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
2 clove(s) fresh garlic sliced |
4-6 piece(s) fresh mushrooms diced |
lots bunch(es) fresh baby spinach |
1/2 cup(s) greek yogurt |
2 tablespoon(s) half-and-half |
1/2 teaspoon(s) fresh ground nutmeg |
1/8 teaspoon(s) red pepper flakes |
1 teaspoon(s) butter |
1 tablespoon(s) evoo |
3' tablespoon(s) wine/sherry |
Directions:
1. Bring a large pot of salted water to boil
2. Add spinach. Cook until wilted (about 2-3 min)
3. Remove spinach from water, drain well and squeeze out all water.
4. Cook diced (small) mushrooms in EVOO/butter. Add sliced garlic and cook until soft. Add splash of wine to deglaze pan.
5. Add squeezed out spinach. Add a splash of 1/2 & 1/2. mix. Add yogurt, MIX. Add red pepper flakes or Tabasco sauce,
6. Salt & pepper to taste. Add nutmeg. Mix. Add more 1/2 & 1/2 or yogurt as needed.SERVE or if time permits, place in a casserole dish, top with toasted bread crumb/Parmesan cheese mixture and toast top in oven.
7. You may add diced onions to this dish. Cock with mushrooms.
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