Sauteed Spinach Or Grilled Vegetable Medley Recipe

Prepare ingredients

Rinse spinach or mixed greens thoroughly and spin dry or pat dry with towels. Thinly slice garlic and red onion. Measure butter, oil, and seasonings.

Heat a large wide skillet over medium heat. Add the butter and olive oil and let the butter melt, swirling to combine.

Add the sliced garlic and red onion and cook, stirring frequently, 2–3 minutes until fragrant and the onion softens but does not brown.

Add the spinach (or mixed greens) in batches if needed, using tongs to toss and wilt the leaves. This should take 2–4 minutes until just wilted but still bright green.

Season with kosher salt, black pepper, and red pepper flakes. Squeeze the lemon juice over the greens and toss to combine. Taste and adjust seasoning.

Remove from heat and serve immediately alongside the main dish.

Prep vegetables

Wash and trim zucchini, yellow squash, carrots, and bell pepper. Slice zucchini and squash into 1/3-inch half-moons, cut red pepper into 1-inch strips, slice red onion into 1/2-inch wedges, and slice carrots on the bias into 1/4-inch pieces. Place all cut vegetables in a large bowl.

In a small bowl whisk together olive oil, minced garlic, dried oregano, kosher salt, and black pepper. Pour the dressing over the vegetables and toss gently to coat evenly.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using an oven, preheat broiler on high and arrange an oven rack 6 inches from the heat source.

If grilling: arrange vegetables in a single layer on the hot grill (use a grill basket for smaller pieces). Grill for 3–4 minutes per side for zucchini and squash and 4–6 minutes per side for carrots and red pepper, until tender and charred in spots. Turn with tongs or a spatula so pieces cook evenly.

If broiling: arrange vegetables on a rimmed baking sheet in a single layer and broil 5–8 minutes, tossing once, until edges are browned and vegetables are tender.

Transfer vegetables to a serving platter. If desired, drizzle with balsamic vinegar, toss lightly, and adjust seasoning with additional salt and pepper.

Optional bacon step

If using bacon, heat a large skillet over medium heat and cook diced bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and reserve the fat in the pan. If not using bacon, melt the butter in the skillet and continue.

Add the diced onion to the pan and cook in the bacon fat or butter over medium heat until translucent, about 3–4 minutes.

Add the sliced cabbage and toss to coat in the fat. Cook over medium heat, stirring occasionally, until the cabbage has softened and developed light brown edges, about 8–10 minutes.

Stir in the apple cider vinegar and brown sugar, cook 1–2 minutes more to combine flavors. Season with salt and pepper, and stir in cooked bacon if used. Remove from heat and serve warm.

If using prepared cornbread: warm slices in a 350°F (175°C) oven for 6–8 minutes, or microwave individually for 15–20 seconds until warmed through.

If making garlic bread: preheat oven to 375°F (190°C). Mix softened butter with minced garlic and chopped parsley. Spread on bread slices and place on a baking sheet. Bake 8–10 minutes until butter melts and edges are golden; for crisper bread, broil 1–2 minutes more while watching closely.

Serve bread warm alongside the sauteed greens or grilled vegetables.