Ingredients: |
Ingredients: 1 ½ pounds baby spinach, fresh or regular spinach, trimmed
¼ cup olive or another vegetable oil
1 ¼ cups carrots, sliced
½ cup onion, chopped
4-6 garlic cloves, sliced or minced
½ teaspoon 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 shallots, thinly sliced, if desired, instead of garlic and onion
4 cups mushrooms, sliced
3-4 cups cherry or grape tomatoes, halved or 3 large tomatoes, diced
1 can (28oz) tomatoes, canned, diced
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Directions: |
Directions: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. |
This recipe for Easy Sauteed Spinach and Carrots is from