Sautéed Carrots and Spinach
Servings: 4
Calories: 58kcal
Ingredients
- 8 oz fresh spinach about 8 cups lightly packed
- 2 large carrots 2 cups sliced
- 1 clove garlic
- 1 tablespoon avocado oil
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- Heat oil in a large skillet over medium heat, add the carrots and cover with a lid.
- Cook for 2-3 minutes, reduce heat to medium-low and then stir in the garlic. Cover and continue for cook for 2-4 additional minutes until the carrots are softened. (If you prefer your vegetables more on the crisp side, cook for less time.)
- Add the spinach, a few handfuls at a time, covering and allowing to wilt between additions until it has all been added. Stir to mix with the carrots.
- Stir in the salt, pepper and any additional seasonings. Remove from heat.
- Serve.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 58kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 211mg | Potassium: 419mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10413IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 2mg
