Fried mushrooms with spinach

Ingredients:

• 2 cups thinly sliced ​​champignons
• 280 g of small spinach
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 1 - 2 tbsp balsamic vinegar

Preparation:

1. In a medium skillet (not nonstick), heat the olive oil over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let it brown). Set the garlic aside and add the mushrooms. Increase the heat to medium and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, 10-12 minutes.
2. Add the spinach, season with additional salt to taste, and toss with tongs until completely wilted. If all the spinach doesn't fit in the pan, cover it with a lid for a few minutes, then remove the lid, toss, and add the rest. Transfer to a serving platter, drizzle with balsamic vinegar, and serve the spinach and mushrooms hot.