Finding nutritious, quick, and delicious side dishes is essential for anyone looking to maintain a balanced diet. Sautéed spinach and carrots offer a simple yet flavorful way to incorporate vibrant vegetables into your meal. Packed with essential vitamins, minerals, and antioxidants, this dish is perfect for those looking to boost their daily vegetable intake. Whether you’re serving it as a side dish, adding it to a grain bowl, or enjoying it on its own, this recipe is versatile, easy to customize, and bursting with flavor. Plus, with a few extra ingredients, you can adapt it to your personal taste and dietary needs!
Ingredients:
- 1 ½ pounds fresh baby spinach (or regular spinach, trimmed)
- ¼ cup olive oil (or another vegetable oil of choice)
- 1 ¼ cups carrots, thinly 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 (optional for added heat)
- 2-3 tablespoons balsamic vinegar
- 1-3 teaspoons lemon juice
Vegetable Additions (Optional):
- 4 small shallots, thinly sliced (can be used instead of garlic and onion)
- 4 cups mushrooms, sliced
- 3-4 cups of cherry or grape tomatoes, cut in half (alternatively, use 3 large tomatoes, chopped)
- 1 can (28oz) diced tomatoes, drained
Instructions:
- Prepare the vegetables:
Begin by washing and drying the spinach. For regular spinach, discard the hard stems. Thinly slice the carrots to promote uniform cooking. If adding additional vegetables like mushrooms or tomatoes, prepare them as directed. - Sauté the aromatics:
Warm the olive oil in a spacious pan set to medium heat. Once hot, add the chopped onions and garlic (or shallots, if using). Sauté for about 3-4 minutes, stirring occasionally, until the onions become translucent and the garlic is fragrant. - Cook the carrots:
Add the sliced carrots to the skillet with the onions and garlic. Stir occasionally and cook for 5-7 minutes until the carrots begin to soften but still retain a slight crunch. - Add the spinach:
Gradually add the spinach to the skillet, tossing it with the onions, garlic, and carrots. If using baby spinach, it will wilt quickly, so continue stirring to ensure all the spinach wilts evenly. For regular spinach, cook it down until fully tender, which may take a few additional minutes. - Season and enhance flavors:
Once the spinach has wilted, season the mixture with salt and pepper. If desired, add crushed red pepper flakes for a bit of heat. Stir in balsamic vinegar and lemon juice to brighten the flavors. Adjust seasoning to taste. - Customize with extra vegetables (optional):
If adding mushrooms or tomatoes, incorporate them into the skillet at this stage. Cook until the mushrooms soften and release their juices, or until the tomatoes are warmed through. If using canned tomatoes, ensure they are well-drained before adding. - Finish and serve:
Once all the vegetables are cooked to your liking, remove the skillet from heat. Taste and adjust the seasoning or add more lemon juice or balsamic vinegar if desired. Serve hot as a flavorful side dish, or enjoy it as part of a larger meal.
Conclusion:
This vibrant and healthy sautéed spinach and carrot dish is a versatile way to elevate your vegetable intake. Packed with nutrients and naturally gluten-free, it’s a wonderful side that pairs well with almost any main course. The blend of tender spinach and slightly crunchy carrots, combined with savory onions and garlic, creates a dynamic flavor profile that is both satisfying and nourishing. Whether you stick to the basics or choose to add tomatoes, mushrooms, or shallots, this customizable recipe will quickly become a go-to favorite.