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5 from 2 votes

Easy Spinach Broccoli Skillet

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4 portions
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This skillet with spinach and broccoli (plus other veggies) is simply delicious, extremely healthy and 100% vegan. Learn how to cook spinach and broccoli to culinary perfection, in a very simple way.


  • 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).


Ways to upgrade this recipe:
  • 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.
Course: Dinner, Lunch
Cuisine: Gluten-Free, Keto, Low-carb, Sugar-Free, Whole30
Keywords: bell pepper, broccoli, carrots, fennel, leeks, spinach, tomato sauce
Author: Marcel Corbeanu