Ingredients:

1 large tub of baby spinach (312g/11oz - we buy ours from Zehrs)

6 - 8 mushrooms, minced

2 large onions, minced

3 cloves garlic, minced

1” cube of ginger, peeled and minced (or ½ - 1 tsp powder)

½” cube of turmeric, peeled and minced (or ½ - 1 tsp powder)

Himalayan salt (optional) to taste

Pepper to taste

Directions:

Water saute the onions until golden brown.

Add the turmeric, ginger and garlic and cook for 2 - 3 minutes more.

Add a bit of water as needed to keep mixture from sticking to the pan.

Add mushrooms and cook another 4 - 5 minutes.

Mound the spinach on top and cover pan with large domed lid (we used a large stainless steel bowl that fit nicely over our frying pan). Let spinach steam and reduce for 4 - 5 minutes. Remove cover and gently stir to blend all ingredients.

Continue to cook for another few minutes until spinach is completely wilted.

Enjoy!