When was the last time that you cooked a skillet with spinach and vegetables? I invite you to try an amazing recipe that’s loaded with plenty of healthy nutrients and super easy to cook. Let’s get cookin’!

I must confess that spinach is one of the foods that my mother used to cook me as a child and that’s why I enjoy it so much. Back in the day, we didn’t had frozen anything, so I would only get to eat spinach from spring until mid-autumn.

I’m proud to say that my mother knew how to cook spinach, but she also knew how to serve it. Her recipe was simple, nutritious and, most importantly for me at the time, it was delicious. She served me freshly cooked spinach with a few tablespoons of natural homemade yogurt on top. Simple and soooo delicious!

Skillet with cooked spinach and vegetables, served with white cheese, fermented tomatoes and walnuts

Why you should give spinach a try?

As you know by now, I’m in love with spinach but not only because it’s a childhood favorite. Besides being super tasty, here’s why I love spinach even more:

  • Spinach comes with lots of beneficial nutrients that we all need on a daily basis.
  • A long list of both vitamins (especially B vitamins) and minerals, phytonutrients (antioxidants, carotenoids, flavonoids), healthy fiber and natural enzymes, these are what makes spinach extremely healthy.
  • Although many people don’t realize it, spinach is also a good source of protein, choline, and omega-3 fatty acids.
  • Spinach is a very rich source of chlorophyll which is linked to health benefits on the area of type 2 diabetes, obesity control or hunger management.
  • Being one of the most fiber-rich vegetables out there, spinach is very easy to digest and you won’t make you feel full after eating it. It doesn’t require much effort on your stomach to break it down, or for the intestines to extract all its nutrients.
  • Spinach can help to relieve constipation by moving stool quicker through your digestive system.
  • Spinach is known for its potent anti-inflammatory properties, anti-cancer properties, but can also regulate hunger and satiety, regulate blood sugar levels, or help with eye health.
  • In conclusion, you can’t go wrong with spinach. It’s good for you and so easy to cook!
Close-up Skillet with Spinach and Lots of Vegetables

Ingredients List

  • Carrots
  • Celery (stick)
  • Fennel
  • Bell Pepper
  • Parsnip
  • Spring Garlic
  • Shallots
  • Frozen Spinach
  • Mushrooms (fresh or frozen)
  • Frozen Green Beans
  • Frozen Green Peas
  • Extra Virgin Coconut Oil
  • Lemon Juice (fresh)
  • Himalayan Salt
  • Ginger
  • Thyme
  • Basil
  • Pepper
  • Tomato Juice
Skillet with cooked spinach and vegetables, served with white cheese, fermented tomatoes and walnuts, top view

How to cook this spinach skillet with veggies

This recipe comes with lots of vegetables, but this doesn’t mean that it’s complicated to cook. In fact, it’s similar to all those one-pot meals where you simply add all the ingredients in the same pot (in our case skillet) from the start.

These are the basic steps to follow when cooking this spinach recipe:

  1. First step is to prepare all the vegetables by peeling, slicing or chopping them accordingly.
  2. Add all the veggies (fresh and frozen) into the skillet, plus coconut oil and lemon juice. Basically add everything except water, spices and tomato juice.
  3. Cook everything 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.
  4. When almost cooked, add salt, spices (ginger, thyme, basil, your choice of pepper) and tomato juice. Cook a bit more until almost all the water evaporates.
  5. That’s it!

I think you guys are going to LOVE this spinach and vegetables recipe. It’s:

Spinachy
Loaded with Vegetables
Super Healthy
Satisfying
Delicious
Natural
Vegan
Savory
Hearty

Skillet with cooked spinach and vegetables, served with white cheese, fermented tomatoes and walnuts, top view

How to serve this Spinach with Vegetables Skillet

You can serve this recipe as is (without adding anything on the side) or you can enhance the flavors with different “extras”. Here are a few of my ideas to help you get started:

  • Add a few tablespoons of full-fat yogurt or creme fraîche on top of your portion. Mix in and serve. Add more as you eat.
  • For a delicious culinary experience, serve this spinach-based meal with poached eggs or fried eggs on top.
  • Pickled or fermented vegetables (cornichons, carrots and sour tomatoes) will balance perfectly the taste of this spinach based meal.
  • Add a few slices of Feta cheese and a tablespoon of walnuts on the side.
  • If you like your spinach “hot” serve it with 1-2 jalapeños or chili peppers on the side!
  • Or make your own sauce by using freshly chopped garlic, full-fat greek yogurt, a drop of lemon juice and a pinch of salt.
  • Why not serve it with 1-2 slices of sourdough rye bread and you will really see what “de-li-cious” means!

If you cook this skillet with spinach and vegetables, I hope you’ll love it! As always, share a picture on Social Media with the @refreshmyhealth tag if you do! We’d love to see this skillet in action.

Enjoyed this recipe? Please leave a review to help other readers see how delicious this recipe is. Thanks!

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Skillet with Spinach and Lots of Vegetables

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4 servings
Print Recipe
When was the last time that you cooked a skillet with spinach and vegetables? I invite you to try this amazing recipe that’s loaded with plenty of healthy nutrients and so easy to cook.

Equipment

  • Skillet

Ingredients

  • 1 carrot (sliced)
  • 1 big stick celery (chopped)
  • 2 legs fennel (chopped)
  • 1 yellow or green bell pepper (chopped)
  • 1/2 parsnip (sliced)
  • 1 stick spring garlic (chopped, or use regular garlic)
  • 5-6 shallots (peeled and sliced)
  • 200 g frozen spinach
  • 50 g frozen green beans (or 1 handful)
  • 50 g frozen green peas (or 1 handful)
  • 50 g hribi mushrooms (fresh or frozen, or other type of mushrooms)
  • 1 tbsp extra virgin coconut oil
  • 1/2 lemon (juice only)
  • 2 tsp Himalayan salt
  • fresh ginger (chopped small)
  • 1 tsp dried thyme
  • 1 tsp dried basil (or any other herb like parsley, dill, lovage, rosmarin)
  • black, white or cayenne pepper (to taste)
  • 1 small cup tomato juice

Instructions

  • Prepare all the vegetables as indicated in the ingredients list (peel, slice or chop everything, except for the frozen veggies).
  • Add everything into the skillet except for water, spices and tomato juice. In a nutshell, add to the skillet the following ingredients: carrot, celery, fennel, bell pepper, parsnip, garlic, shallots, spinach, green beans, green peas, mushrooms, extra virgin olive oil and lemon juice.
  • Cook on medium heat and continue to add more water as it evaporates. You’ll know when you’re almost done when the spinach is cooked.
  • When all the vegetables are almost cooked, add salt, spices (ginger, thyme, basil, your choice of pepper) and tomato juice. Cook a bit more until almost all the water has evaporated.
  • That’s it! Enjoy this spinach by its own or with Feta cheese and pickled vegetables (or pickled green tomatoes as I did). Add a slice of sourdough bread to a single serving. Share with your loved ones!

Notes

This recipe is all about combining spinach with other vegetables that you would other times use in soups or stews. Don’t let this scare you!
Feel free to play with the quantities and the ingredients list. Be creative and use whatever vegetables you have in your house. For instance, if you don’t have green beans or green peas, you can skip them as long as you use spinach (which is the main ingredient) and the majority of all the other veggies that are responsible for the flavor (like celery, garlic, shallots, etc).
The same goes for spices, use as many as you like or simply follow my guidelines and you’ll be just fine.
Use fresh herbs or dried herbs, whichever type you may have in your pantry.
I used hribi mushrooms because I love their aroma and the way they literally transform a dish like this one. That being said, I want to emphasize that you can use any type of mushrooms you prefer (this includes white or brown mushrooms, and even portobello mushrooms).
Course: Dinner, Lunch
Cuisine: Gluten-Free, Keto, Low-carb, Sugar-Free, Vegan, Vegetarian, Whole30
Keywords: bell pepper, black pepper, carrots, celery, fennel, garlic, green beans, mushrooms, parsnip, peas, shallots, spinach, thyme, vegetables
Author: Cristina Dumitru
Cristina Dumitru

Cristina Dumitru

Hi, I'm Cristina! I teach digital art courses online and on-location, but I also love cooking and eating healthy food. I'm passionate about psychology and personal development and I try to blend this "wisdom" into my life.

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