Spinach, Mushroom, and Red Pepper Sauté

by Berkeley Wellness  

This is a good basic recipe for sautéed spinach. You can substitute shredded Swiss chard, collard greens, or kale for the spinach. The sturdier greens may take a little longer to wilt.


  • 2 teaspoons olive oil
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large red bell pepper, cut into ½-inch squares
  • ½ pound mushrooms, thinly sliced
  • 8 cups packed fresh spinach leaves
  • ½ teaspoon salt
  • ¼ teaspoon marjoram


1. In a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.

2. Add the bell pepper and mushrooms, and cook, stirring frequently, until the vegetables are tender, about 7 minutes.

3. Add the spinach and sprinkle with the salt and marjoram. Cover and cook, stirring the spinach occasionally, until the spinach is wilted, about 4 minutes.

Makes 4 servings.

Nutrition per serving: 70 calories, 3g total fat (0g saturated), 3g dietary fiber, 9g carbohydrate, 4g protein, 340mg sodium.

A good source of: beta carotene, fiber, folate, magnesium, potassium, vitamin B6, vitamin C, vitamin E.

Also see 11 Recipe Ideas for Spinach.