Serves 4
45 min
Sautéed Carrot and Spinach
Recipe GLPRbf961b28f2620a
A simple and nourishing vegetable dish that combines tender carrots with vibrant spinach, sautéed with aromatic garlic and onions in olive oil. This African-inspired side dish is packed with nutrients and comes together quickly, making it perfect as a main course served with grains or as a complementary vegetable accompaniment.
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Ingredients
1 bunch fresh spinach
1 onion
3 garlic cloves, minced
1 carrot, peeled and sliced
3 tablespoons olive oil
Salt to taste
Ground black pepper to taste
Directions
Rinse the spinach thoroughly under cold water to remove any dirt or debris. Remove any tough stems and roughly chop the spinach into manageable pieces. Set aside.
Peel the onion, cut it in half, and thinly slice it. Peel the garlic cloves and mince them finely. Peel the carrot and slice it into thin rounds or julienne strips.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot, add the carrot slices and fry, stirring occasionally, for about 8-10 minutes until the carrots become tender but still have a slight firmness.
Add the sliced onion and minced garlic to the pan with the carrots. Stir well to combine and cook for 3-4 minutes, stirring frequently, until the onion becomes soft and translucent and the garlic is fragrant.
Add the chopped spinach to the pan, stirring constantly to coat it with the oil and to incorporate it with the carrot and onion mixture.
Continue cooking for 4-5 minutes, stirring occasionally, until the spinach is completely wilted and tender. Season with salt and ground black pepper to taste.
Transfer the sautéed carrot and spinach to a serving dish and serve warm.
