Mushrooms, Spinach and Artichokes

Edit

Servings: 4 Prep: 25 min AIP Dairy Free GAPS Gluten Free Paleo Vegan Simple Simple Lunch Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Ingredients

1 pound cremini mushrooms

4 ounces artichoke hearts

2 tablespoons avocado oil, or fat of choice

1 tablespoon minced garlic

1 ½ teaspoons sea salt, plus more to taste

18 ounces spinach

1. Slice the mushrooms. Drain and coarsely chop the artichoke hearts.

2. Heat 1/2 of the avocado oil in a sauté pan over medium heat. Add garlic and salt and sauté for 2-3 minutes. Do not allow garlic to brown.

3. Add mushrooms and the remaining oil and continue to cook, uncovered, until softened. Allow liquid to evaporate.

4. Stir in artichoke hearts and spinach and cook just until spinach begins to wilt.

5. Season with additional sea salt to taste. Serve.