This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 serving
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.

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  • Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Nutrition Facts

199 calories; protein 5.6g; carbohydrates 10.3g; fat 14.2g; sodium 68.8mg. Full Nutrition
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Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/16/2006
Use a little less olive oil, and start with just 1 tbsp balsamic vinegar, and 1/4 cup wine -- more can be added if you like..keep tossing spinach as it starts to wilt to keep combined with the mushrooms and onions, and sprinkle on some parmesean cheese just before serving....I will also add some diced and seeded Roma tomatoes at the very end before adding the cheese and serving. Read More
(87)

Most helpful critical review

Rating: 3 stars
06/03/2004
Too much vinegar ... also, the ingredient order doesn't seem to work. Next time I'll add the wine early, let it simmer a bit, then add the spinach at the last minute with a splash of balsalmic - that way the spinach won't lose all its volume. Read More
(73)
161 Ratings
  • 5 star values: 78
  • 4 star values: 49
  • 3 star values: 20
  • 2 star values: 10
  • 1 star values: 4
Rating: 4 stars
11/16/2006
Use a little less olive oil, and start with just 1 tbsp balsamic vinegar, and 1/4 cup wine -- more can be added if you like..keep tossing spinach as it starts to wilt to keep combined with the mushrooms and onions, and sprinkle on some parmesean cheese just before serving....I will also add some diced and seeded Roma tomatoes at the very end before adding the cheese and serving. Read More
(87)
Rating: 3 stars
06/03/2004
Too much vinegar ... also, the ingredient order doesn't seem to work. Next time I'll add the wine early, let it simmer a bit, then add the spinach at the last minute with a splash of balsalmic - that way the spinach won't lose all its volume. Read More
(73)
Rating: 5 stars
05/21/2010
Restaurant quality sidedish, definitely a keeper! Used 2 tbsp olive oil, 1 small onion (chopped), 3 cloves garlic (minced), 8 large mushrooms (sliced), 1/2 bag of spinach (not chopped), 1 tbsp balsamic vinegar, 1/4 cup white wine, s&p and no parsley. It only took about 20 minutes to make, too! As per past reviews, I added the spinach last (after the vinegar and white wine had reduced), so that the greens wouldn't be overcooked. Also, next time, I will use 2/3 bag of spinach as 1/2 a bag was just barely enough for 2 servings. Read More
(40)
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Rating: 5 stars
03/13/2003
A different and very tasty way to serve spinach. The balsamic vinegar gives it an interesting taste. Even though I used all 4 tbsp. of olive oil as the recipe indicates I don't think all of it is really necessary. You could probably cut it in half without losing any flavor. Read More
(29)
Rating: 2 stars
06/23/2011
I am unfamiliar with Southern Italian cooking so I was curious and wanted to give this a shot. I am, however, quite familiar with sautéing spinach with garlic and olive oil, so it was basically cooking it with the wine and even more so the vinegar, that was something different for me. I was not prepared for just how much I would dislike this. First, even tho' I cooked the spinach at the end, after the wine and vinegar had cooked out, it was still overdone. Second, the wine and especially the balsamic vinegar, completely overtook the delicate flavor of the spinach with an unpleasant, overbearing tang. I'm afraid it was completely unpalatable to me. Read More
(26)
Rating: 5 stars
04/16/2007
This was delicious. We made it without mushrooms (I don't like them) and we didn't have white wine so we used a splash of white wine vinegar and some water. I agree with the other posters who said you probably don't have to add quite that much olive oil. We ate it with scallops and rice and it was wonderful! Will definitely be making this one again. Read More
(19)
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Rating: 4 stars
03/01/2003
Great recipe. My 8 year old son loved it too. Read More
(13)
Rating: 4 stars
11/03/2008
Nice flavor. I made this as directed except omitting the onion for no reason other than I didn't feel like chopping one. Next time I would probably use more spinach and add it later in the process as it got a little overcooked for my taste. Good stuff though. Thanks! Read More
(11)
Rating: 4 stars
02/07/2007
I really liked this but my boyfriend wasn't crazy about the wine. It definitely adds a distinct flavor--it reminds me of the sauteed mushrooms you get in a nice restaurant. I was generous with the salt and pepper and it definitely improved the flavor. The only change I'd make is to add more spinach. Read More
(10)
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