Healthy Sauteed Spinach and Carrots is full of flavor. This sauteed or fried spinach and mushroom recipe can also include onions, garlic, tomatoes and more!
Course Main Course, Side Dish
Keyword carrots, easy side dish, easy vegetable, side dish, spinach
1 ½poundsbaby spinach, fresh or regular spinach, trimmed
¼cupolive or another vegetable oil
1 ¼cupscarrots, sliced
4-6garlic cloves, sliced or minced
½ - 1teaspooncrushed red pepper flakes, if desired
4smallshallots, thinly sliced, if desired, instead of garlic and onion
3-4cupscherry or grape tomatoes, halved or 3 large tomatoes, diced
1can (28oz)tomatoes, canned, diced
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.
Enjoy every bite.
This recipe is written as if you were going to be including every vegetable with your sauteed spinach. I am hoping you don't mind skipping over the vegetables you DON'T want to include and carry on with the recipe as you like.