Skillet with Spinach and Lots of Vegetables
Servings: 4 servings
Print RecipeWhen 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, rosemary)
- black, white or cayenne pepper (to taste)
- 1 small cup tomato passata (or tomato purée)
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 spices and tomato passata. In a nutshell, use the following ingredients: carrot, celery, fennel, bell pepper, parsnip, garlic, shallots, spinach, green beans, green peas, mushrooms, extra virgin olive oil and lemon juice.
- Add a bit of water but not too much. 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 tender cooked.
- When all the vegetables are almost cooked, add salt, spices (ginger, thyme, basil, your choice of pepper) and tomato passata. 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).