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 spices and tomato passata. In a nutshell, add the following ingredients into skillet: frozen spinach, frozen broccoli, carrots, fennel, bell pepper, shallots, leeks, extra virgin coconut oil and bay leaves. Lastly, add a bit of water in which to cook all the veggies.

Cook everything on medium heat and continue to add more water as it evaporates. Stir from time to time, making sure the vegetables won’t stick during cooking.

You’ll know when you’re almost done once the spinach and broccoli are cooked (although the carrots can still be a bit on the hard side).

At that point add salt, spices and tomato passata. Cook a bit more until almost all the water has evaporated. Don’t forget to taste and make sure you like how salty or spicy everything is.

That’s it! Enjoy this spinach and broccoli skillet on its own or with a few extras on the side (see notes for details).