Épinards et champignons sautés

Ingrédients

• 2 teaspoons cooking oil (vegetable, avocado, or canola)
• 4 garlic cloves, smashed
• 2 cups fresh mushrooms, sliced
• 6 oz fresh spinach (about 4–5 cups loosely packed)
• Salt, to taste (or a splash of soy sauce or oyster sauce or sesame oil for extra flavor)

Préparation

1. 1

   Heat cooking oil in a wok or large...: Heat cooking oil in a wok or large skillet over medium-high heat.

2. 2

   Add smashed garlic and sliced mushrooms. Stir-fry 2–3...: Add smashed garlic and sliced mushrooms. Stir-fry 2–3 minutes until mushrooms soften and garlic is fragrant.

3. 3

   Add spinach (in batches if needed). Cover with...: Add spinach (in batches if needed). Cover with a lid for 30 seconds to help it wilt.

4. 4

   Remove the lid, stir until spinach is just...: Remove the lid, stir until spinach is just wilted (bright green, not soggy).

5. 5

   Season with salt, or add a splash of...: Season with salt, or add a splash of soy sauce or oyster sauce for extra umami.

6. 6

   (Optional) Drizzle a little toasted sesame oil before...: (Optional) Drizzle a little toasted sesame oil before serving.