Spinach and Mushrooms With Anchovies

1. 1

   If bulk spinach is used, tear off and discard any tough stems and blemished leaves.

2. 2

   If necessary, rinse and drain the spinach.

3. 3

   There should be about 18 to 20 cups, loosely packed.

4. 4

   Thinly slice the mushrooms.

5. 5

   There should be about 3 cups.

6. 6

   Finely chop the anchovies.

7. 7

   There should be about 3 tablespoons.

8. 8

   Heat the butter in a large, deep skillet and add the shallots.

9. 9

   Cook about 30 seconds, stirring, and add the mushrooms.

10. 10

    Cook until wilted.

11. 11

    Add the anchovies, and stir to blend.

12. 12

    Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.