Now that it is grilling season, I am spending most of the time making sides and salads to go with whatever protein is being cooked on the grill. This is a quick and hearty side dish that will pair really well with a nice steak. This side dish is good at any time of year so consider it for your holiday meals as well!
4 oz of mixed mushrooms (scale up for a larger portion)
1 cup of fresh baby spinach leaves
2 Tbsp of olive oil
1 medium shallot, sliced
1/4 tsp of minced garlic
2 tsp of soy sauce
1 tsp of balsamic vinegar
a pinch of nutmeg
cracked black pepper to taste
Heat oil in a large skillet and add shallots and mushrooms. Sautee on medium-high heat for 5-8 minutes till the vegetables start to soften.
Add the minced garlic, nutmeg, and spinach. Continue to sautee as the spinach wilts.
Finish the dish with soy sauce and balsamic vinegar. Add liquid and scrape up any brown bits from the bottom on the skillet. Continue to saute till all the liquid evaporates, about 1-2 minutes.
Taste the veggies and add additional salt the (sodium levels will depend on the type of soy sauce you use) and cracked black pepper. I add a lot of pepper because that is the way we like it.
Serve piping hot with a juicy steak!