• 1 tbsp olive oil
• 2 tbsp butter or margarine
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 grated carrot
• 1 can of sliced mushrooms
• 1/4 cup white wine (optional)
• salt and pepper to taste
• 2 lbs washed, chopped spinach

Heat a skillet over medium heat. Add olive oil and butter or margarine. When the butter has melted, add garlic and onion. Sauté garlic and onion, until onion is transparent. Keep pan from getting too hot and burning the butter. Add carrot and sauté until it is tender, but still crispy. Pour in wine and bring to a boil, after the mixture has boiled for 2-3 minutes, add mushrooms, salt and pepper. Finally, add spinach. Mix it in and take skillet off the heat. Don't cook the spinach long, try and keep some leaves with a little crispness.

This is a great side dish with baked chicken or grilled steak.