Recipe by Veronica Foods
2 tablespoons Organic CA Arbequina EVOO
3 smashed garlic cloves
2 cups of sliced cremini or white mushrooms
Kosher salt and fresh pepper
10 oz of baby spinach
1 tablespoon of A-Premium White Balsamic
Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.