Vibrant Sautéed Spinach and Carrots: A Healthy Veggie Delight

Anyone trying to keep a balanced diet must choose wholesome, easy-to-make, and tasty side dishes. A quick and tasty way to add colorful veggies to your supper is to sauté spinach and carrots. This meal, which is full of vital vitamins, minerals, and antioxidants, is ideal for anybody trying to increase their regular consumption of vegetables. This recipe is flavorful, adaptable, and simple to make. It may be eaten on its own, as a side dish, or combined with other foods to make a grain bowl. You may also modify it to suit your dietary requirements and personal preferences by adding a few more ingredients!

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

Guidelines:
Get the veggies ready:
Wash and pat dry the spinach first. To use ordinary spinach, remove the tough stems. Cut the carrots thinly so that they cook evenly. If you want to add other veggies, such tomatoes or mushrooms, cook them according to the recipe.
Add the aromatics and sauté.
Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and onions (or shallots, if using) once heated through. Add the onions and garlic and sauté, turning periodically, until the onions are transparent and aromatic, approximately 3 to 4 minutes.
Cook the carrots: Put the sliced carrots, onions, and garlic in a pan. Cook, stirring occasionally, until the carrots start to soften but have a small crispness, about 5 to 7 minutes.
Add the spinach: Add the spinach, carrots, onions, and garlic to the skillet gradually. Baby spinach wilts rapidly, so keep stirring to make sure the spinach wilts evenly throughout. For ordinary spinach, you may need to simmer it for a few more minutes until it is completely soft.
Add salt and pepper to the mixture after the spinach has wilted to enhance the taste. Crushed red pepper flakes may be used for a little spiciness if needed. To enliven the tastes, stir in lemon juice and balsamic vinegar. Taste and adjust the seasoning.
Add other veggies to personalize (optional): at this point, add the tomatoes or mushrooms to the skillet. Simmer until the tomatoes are well cooked through and the mushrooms start to release their juices. Make sure the canned tomatoes are well-drained before adding them.
When all the veggies are cooked to your satisfaction, turn off the heat and serve. If preferred, add more lemon juice or balsamic vinegar, or taste and adjust the flavor. Enjoy it hot as a tasty side dish or as a component of a bigger dinner.
In summary:

This colorful and nutritious meal of sautéed carrots and spinach is a flexible approach to increase your consumption of vegetables. Rich in minerals and inherently gluten-free, this delightful side dish complements almost every main dish well. A delicious and nutritious dynamic taste profile is created by combining savory onions and garlic with delicate spinach and slightly crisp carrots. This adaptable dish will soon become a go-to favorite, whether you opt to add tomatoes, mushrooms, or shallots, or you may stick to the essentials.