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Sautéed Spinach With Carrots
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Sautéed Spinach with Carrots (V) (GF)

This color recipe makes a delicious side dish that compliments any entrée. It's quick and easy to make.
Course Side Dish
Cuisine American fusion, Asian fusion, British
Keyword carrots, green, orange, roasted vegetables, spinach, stir fried spinach
orange orange
green green
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 63kcal
Author Dr. Wendy Dearborne

Ingredients

  • 4 cups of baby spinach washed and spun dried.
  • 1 large carrot cut into 2" long matchsticks
  • 1/4 red onion sliced
  • 3 cloves garlic minced
  • 1/4 red bell pepper sliced
  • 1/4 yellow bell pepper sliced
  • 1/4 green bell pepper sliced
  • 2 green onions cut into 1/2” pieces
  • 15-20 cherry tomatoes cut in half
  • 2-3 tsp marsala wine
  • Salt
  • Black pepper
  • 2-3 tsp of avocado oil

Instructions

  • Heat oil in large pan. Add carrots and sauté for 1 minute. Add garlic and cook until fragrant.
  • Turn heat to medium high to high, add onions and cook for 30 seconds. Keep everything moving in the pan.
  • Add all the spinach, bell peppers and salt and pepper to taste. Stir constantly.
  • Drizzle the masala wine around the pan, mix well the spinach will be wilting.
  • Add green onions and turn heat off immediately.
  • Mix well . The residual heat will cook the green onions without overcooking them.

Notes

Residual heat is your best friend here.  It will continue to cook without over cooking the spinach, peppers, onion and carrots.

Nutrition

Serving: 4g | Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 444mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6467IU | Vitamin C: 55mg | Calcium: 51mg | Iron: 1mg