Spinach, mushroom, onion saute

Fresh Organic Baby Spinach
Baby Portabella Mushrooms
Vidalia Onion
Garlic (optional)
Olive Oil
Seasoning (I use Lawry's out of Chicago)

Slice mushrooms (one regular-sized container; 7-10 mushrooms). Coarsely chop about 1 cup onion. Saute mushrooms and onions in olive oil adding seasoning until onions are almost clear and mushrooms look soft. Add minced garlic (optional) and fresh organic baby spinach. I use a pretty large container slowly adding spinach until I have the mushroom-onion-spinach ratio I like and cook until all spinach is dark and limp.
This is great on a plain baked red potato or served as a side with a grilled strip steak or with chicken, pork, even in an omlet!