Sautéed Spinach with Mushrooms and Vegetables
Servings: 4 servings
Print RecipeOur sautéed spinach with mushrooms and vegetables is a simple recipe that lets spinach shine and will never go out of favor. This sautéed spinach recipe is easy to cook, super healthy and comes packed with lots of nutrients. Enjoy an amazing spinach meal!
Equipment
- Skillet
Ingredients
- 450 g frozen spinach
- 150 g frozen mushrooms (cubed, I used porcini mushrooms - also called hribi)
- 4-5 florets frozen cauliflower
- 4-5 florets frozen broccoli
- handful of frozen green beans (optional)
- handful of frozen green peas (optional)
- 1 spring onion (or 8-10 cm leeks, chopped)
- 2 slices red bell pepper (chopped)
- 1/2 stick celery (chopped)
- 1/2 tsp Himalayan salt
- 1/2 tsp dried thyme
- 1-2 bay leaves
- 2-3 tsp tomato paste (24%, or as needed)
- water (as needed)
Instructions
- Start by adding all the vegetables into the skillet or frying pan.
- Add just enough water to level the ingredients, but don’t add too much. You’ll add more water later, as it evaporates during cooking.
- Cook over medium heat, stirring from time to time using a spatula, until the spinach is wilted and vegetables are tender. Add more water as it evaporates, making sure nothing will stick.
- When everything is almost cooked, turn the heat down a bit and let it simmer. Add tomato paste (or tomato puree) and season with salt and spices. Incorporate by stirring frequently with a spatula.
- Cook for 1-2 minutes more until almost all the liquid has evaporated and a thick sauce has formed around the vegetables.
- Done! Set aside to cool down, portion in bowls and serve.
Notes
Instead of tomato paste, you can also use tomato puree or passata.
When it comes to tomato paste, use a concentrated tomato paste that does not have additives. I used 24% organic tomato paste which is perfect for making the sauce.
This recipe is forgiving so you can easily adjust the quantities of the optional ingredients (green beans, green peas, apple). Make this recipe your own by adjusting these ingredients to your own preference.
For this recipe I used porcini mushrooms (hribi mushrooms) which come with a rather strong flavor. This will give this sautéed spinach recipe a rich flavor.
In this recipe we’re not using any kind of fats for cooking. Should you want to include healthy fats with this recipe, feel free to use a bit of extra virgin coconut oil or grass-fed butter when cooking everything together.