Potatoes With Spinach and Mushrooms
A simple, quick and savory side dish that features fork-tender potatoes sautéed with baby bella mushrooms, garlic and fresh spinach.
4 Serving(s)
Ingredients
- 2 tbsp. Schnucks olive oil, divided
- 1 1/2 lb. Schnucks russet potatoes, peeled and cut into 1-inch cubes (about 3 medium)
- 1 (8 oz.) pkg. sliced baby bella mushrooms
- 2 tsp. minced garlic
- 1 tsp. chopped fresh rosemary
- 3 cups Schnucks baby spinach
Instructions
- In a large skillet, heat 1 tablespoon oil over medium. Add potatoes and, if desired, season with salt and pepper. Cook, stirring occasionally, until fork-tender, 8–10 minutes.
- Push potatoes to 1 side of skillet and add remaining oil, the mushrooms, garlic and rosemary to the other side. Cook until mushrooms have browned, 5–6 minutes. Stir in spinach and cook until wilted, 2–3 minutes. Serve immediately.
Nutrition Facts
204 Calories Per ServingFat: 8gSaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 31gFiber: 4gSugars: 3gProtein: 6gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe