Easy Savory Spinach Medley

Looking for a quick, healthy, and flavorful side dish? This Easy Savory Spinach Medley is your go-to recipe. Made with fresh spinach, sautéed garlic, onions, and colorful veggies, it’s a nutrient-packed dish that comes together in just minutes. Lightly seasoned and finished with a splash of balsamic or lemon, it’s the perfect complement to any meal — or enjoy it on its own for a light, satisfying bite. Versatile, wholesome, and full of savory goodness, this medley is a weeknight favorite you’ll come back to again and again.

Serves: 4

⏱ Prep Time: 10 minutes

⏱ Cook Time: 10 minutes

Vegetarian | Gluten-Free | Low-Carb

Ingredients:

1 tbsp olive oil
2 cloves garlic, minced
1/2 small onion, thinly sliced
1 red bell pepper, sliced into thin strips
1 cup mushrooms, sliced (optional)
5–6 cups fresh baby spinach (about 5 oz or 140g)
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
1 tbsp balsamic vinegar or lemon juice, for brightness
Optional garnish: grated Parmesan, toasted nuts, or feta cheese

Instructions:

1. Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. Add garlic and onions, and cook for 2–3 minutes until softened and fragrant.

2. Add the Veggies:

Stir in bell peppers and mushrooms (if using). Sauté for another 4–5 minutes until veggies are tender and slightly golden.

3. Add the Spinach:

Add spinach by the handful, stirring gently until wilted. It will shrink significantly. This should take about 2–3 minutes.

4. Season and Finish:

Add crushed red pepper flakes, salt, and black pepper to taste. Drizzle in balsamic vinegar or lemon juice for a fresh finish. Toss to combine and remove from heat.

5. Serve Warm:

Transfer to a serving dish. Garnish with Parmesan, toasted pine nuts, or crumbled feta, if desired.

✅ Tips & Variations:

Add a handful of cherry tomatoes for extra color and sweetness.
Toss in cooked chickpeas or white beans for protein.
Make it a meal: Serve over rice, quinoa, or with a poached egg on top.
Use frozen spinach if needed—just thaw and squeeze out excess water before cooking.