Easy Sauteed Spinach and Carrots
User Reviews
5
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Servings
6
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Calories
145 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Easy Sauteed Spinach and Carrots
Description
Starting with fresh spinach and carrots, the recipe begins by heating oil to a shimmer before adding longer-cooking vegetables such as mushrooms, carrots, and onions in stages to ensure even tenderness. Spinach and quick-cooking ingredients are added last to wilt gently without overcooking. The use of garlic and optional red pepper flakes contributes savory and mild heat notes.
Additional components such as fresh or canned tomatoes and a splash of lemon juice or balsamic vinegar finish the dish with acidity and brightness. The final sauté retains fresh vegetable textures with a slight softness from gentle cooking. Black pepper and salt season simply, highlighting the produce flavors.
This dish suits as a nutritious side to many meals and can be customized by skipping or substituting vegetables to preference. Serve immediately to enjoy optimal texture and flavor.
Ingredients
- 1 ½ pounds spinach baby or regular, fresh, trimmed
- ¼ cup olive oil or another vegetable oil
- 1 ¼ cups carrot sliced
- ½ cup onion chopped
- 4-6 garlic cloves sliced or minced
- ½ teaspoon black pepper
- ½ teaspoon salt
Flavor Options
- ½ - 1 teaspoon crushed red pepper flakes if desired
- 2-3 tablespoons balsamic vinegar
- 1-3 teaspoons lemon juice
Vegetable Options
- 4 small shallot thinly sliced, if desired, instead of garlic and onion
- 4 cups mushrooms sliced
- 3-4 cups tomato cherry or grape, halved or 3 large diced
- 1 can (28oz) tomato canned, diced
Instructions
- Prepare your ingredients.
- In a large skillet preheat your oil until it shimmers or a drop of water flicked in it dances, over medium to medium high heat.
- Add sliced mushrooms first as they require the longest to cook. Once they are all in give the mushrooms a stir.
- After a few minutes add carrots and onions. Stir some more.
- Saute for 3 or 4 more minutes. If using regular spinach add it now.
- Vegetables should be tender.
- Add fresh tomatoes, salt, pepper and crushed red pepper flakes, if using.
- Last, add garlic, canned tomatoes and baby spinach. Stir for another 30 seconds or so until baby spinach is wilted.
- Once cooked, remove from heat and place skillet contents in a serving dish. Spinach will continue to wilt if left on the heat.
- Add lemon juice or balsamic vinegar, if using. Toss vegetables gently to blend.
- Serve immediately.
- Enjoy every bite.
Notes
- This recipe is flexible; omit any vegetables you prefer not to include and proceed with the rest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 310mg | 13% |
| Potassium | 961mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 15139IU | 303% |
| Vitamin C | 37mg | 41% |
| Calcium | 133mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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