The season in between spring and summer is the time to make the best use of delicious veggies- spinach, baby zucchini, fingerling potatoes, and white button mushrooms. Fortunately for us, they all go so well together in flavor profiles, too. Try this saute recipe over rice or pasta. We even had the leftovers stuffed in pita halves with melted cheese. Ah-mazing…
Sautéed in butter and olive oil
fresh basil from my garden; baby zucchini squash. Get all the ingredients ready ahead of time because the cooking goes fast.
add the spinach last, though. It will give the dish some moisture and, of course, an additional flavor profile
add the washed spinach greens direclty on top- all of them.
then cover the top of the pan- I know my lid doesn’t match, but it was the first one I found
after a few minutes, the spinach should cook down nicely. check on it but don’t keep opening it up.
It should take about ten minutes to finish. Wasn’t that easy?
Sautéed Spinach, Baby Zucchini and Mushrooms
2 tablespoons olive oil
1 tablespoon butter
1 cup fingerling potatoes, diced
1/2 pound baby zucchini squash (or regular squash), sliced in half lengthwise
1 pound button mushrooms, sliced
sea salt, to taste
freshly ground black pepper, to taste
1 pound fresh spinach greens
2 tablespoons freshly chopped basil
Heat butter over medium flame in a skillet or sauté pan. When the butter froths, add the oil. Once warmed, add the diced potatoes.
Add the cut squash and brown on each side, about three minutes each. Once browned, add the mushrooms, salt and pepper. Brown for a few minutes.
Add the fresh spinach and wait a few minutes for it to cook down before covering with a lid. Check on it once by opening the lid and adding the freshly chopped basil. Cover again and finish cooking, for a total cooking time of about ten minutes.
Serve over rice, noodles or in a sandwich.