This skillet with spinach and broccoli (plus other veggies) is simply delicious and extremely healthy. You probably know that I’m in love with spinach and this recipe is all about cooking spinach and broccoli in a simple and delicious way.
Why you should try this Spinach Broccoli Skillet?
You simply can’t go wrong with this recipe and here’s why:
- Spinach is packed with good-for-you nutrients such as vitamins, minerals, healthy fiber, phytonutrients, and even protein or omega-3 fatty acids.
- Broccoli is a cruciferous vegetable that comes with vitamins, minerals, phytonutrients, fiber, and even omega-3 fatty acids or sulforaphane.
- Quick note – Sulforaphane is a compound found in many cruciferous vegetables, linked to health benefits such as heart health, digestion, type 2 diabetes and even anti-cancer properties.
- Both spinach and broccoli are linked to health benefits such as better digestion, less inflammation, less oxidative stress, better weight management, appetite control, more energy, a positive mindset and the gut-brain connection …. These plants are good to have around, wouldn’t you say so?!
- Both spinach and broccoli are loaded with healthy fiber, which not only helps with digestion and moving stool through your intestines, but can also help with overall gut health.
- This recipe is super easy to cook and requires minimal prep work. Go for it!
- I also love this spinach broccoli skillet because it’s 100% vegan and satisfying. My body feels awesome after eating this kind of light and easy to digest meal.
- Great as lunch or dinner, it’s low-carb, keto and whole30 approved. It’s everything approved!
- You can easily store this spinach broccoli skillet in the fridge for several days without it going bad. Plus it reheats beautifully and only takes a few minutes to have a meal ready.
Ingredients for making delicious Spinach Broccoli Skillet
- frozen spinach (or fresh)
- frozen broccoli (or fresh)
- bell pepper
- extra virgin coconut oil
- spices: bay leaves, dried basil
- Himalayan salt
- tomato sauce
Note: I like using frozen spinach and frozen broccoli simply because they are chopped and portioned, and only take a few minutes to cook.
How to cook this healthy skillet with spinach and broccoli
I absolutely love how easy it is to cook this recipe, you can’t go easier than this:
- First we’ll prepare the veggies. This means peeling, chopping or slicing all the ingredients except for the frozen spinach and frozen broccoli. In case you’re using fresh spinach and broccoli, take care of them as well.
- Add vegetables and coconut oil into skillet. Since this is a one-pot meal, add all the ingredients (except spices) into the skillet and cook in water until they become soft. Add more water if needed, but don’t overdo it.
- Finish with spices and tomato sauce. Once the veggies are cooked and the water has evaporated, add in spices and tomato sauce.
- Portion and serve!
Ways to upgrade this Spinach Broccoli Skillet
I’m completely satisfied with this recipe but there are some delicious ways to create variations or simply enhance it. Check-out these simple ideas:
- Serve it with a few tablespoons of greek yogurt or creme fraîche.
- Add a few slices of Feta cheese or brie cheese, or even a few slices of vegan cheese (as long as it’s soy-free).
- How about a handful of walnuts on the side (other nuts work great as well).
- Serve this spinach and broccoli meal with one fried egg on top of each portion.
- If you like bread, add a slice of true sourdough bread to really see what “de-li-cious” means!
- Add a few tablespoons of cooked Jasmin or Basmati rice (just cook the rice in water until done, add salt if needed).
If you make this spinach and broccoli skillet, please let me know how it turned out for you. I would love hearing from you and hope this recipe is a big hit for you and your family.
Share it with your loved ones and enjoy your health journey, Friend!
What’s your absolute favorite way to cook spinach and broccoli together? Let’s exchange ideas in the comments.
Easy Spinach Broccoli Skillet
- 400 g frozen spinach (or fresh)
- 100-200 g frozen broccoli (or fresh)
- 3 carrots (sliced)
- 1 slice fennel (from a medium fennel, chopped)
- 2-3 slices red bell pepper (cut big)
- 2-3 shallots (slices)
- 8 slices leeks (not too thick)
- 1 tbsp extra virgin coconut oil
- 2 bay leaves (chopped big)
- 1 tsp Himalayan salt
- dried basil (to taste)
- 1 cup tomato sauce
- Prepare all the vegetables (except frozen veggies) as indicated in parenthesis - peel, slice or chop everything, except for the frozen veggies. If you’re using fresh spinach and broccoli, prepare those as well.
- Add everything into the skillet, except water, spices and tomato juice. In a nutshell, add the following ingredients into the skillet: frozen spinach, frozen broccoli, carrots, fennel, bell pepper, shallots, leeks, extra virgin coconut oil and bay leaves.
- Cook on medium heat and continue to add more water as it evaporates. You’ll know when you’re almost done once the spinach is cooked (although the carrots can still be a bit on the hard side, they’re ok).
- At that point add salt, spices and the tomato juice. Cook a bit more until almost all the water has evaporated. Don’t forget to taste to make sure you like it.
- That’s it! Enjoy this skillet on its own or with a few extras on the side (see notes).
- Serve with a few tablespoons of greek yogurt or creme fraîche.
- A few slices of Feta cheese or brie cheese, or even vegan cheese (soy-free).
- With walnuts on the side (other nuts are great as well).
- Add one fried egg on top of each portion.
- Do you like bread? How about a slice of true sourdough bread on the side!
- Try it with a side of Jasmin or Basmati rice.