- 2 teaspoons olive oil
- 2 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 package (5 to 6 ounces) fresh baby spinach
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.
3/4 cup: 76 calories, 5g fat (1g saturated fat), 0mg cholesterol, 208mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.