Spinach And Carrots Recipe

Prepare vegetables

Wash the spinach thoroughly in cold water, spin or pat dry and set aside. Peel the carrots, trim the ends and cut on a diagonal into 1/8–1/4-inch thick slices (or julienne if you prefer thin sticks). Peel and finely chop the onion. Peel and mince the garlic. Zest the lemon, then cut in half and juice one half; reserve the other half for later if desired.

Sweat carrots and onion

Place a large skillet over medium heat. Add 1 tablespoon olive oil and the tablespoon of butter. When the butter is melted and foam subsides, add the sliced carrots and a pinch of salt. Cook, stirring occasionally, for 4–5 minutes until carrots begin to soften. Add the chopped onion and continue to cook 3–4 minutes until the onion becomes translucent and the carrots are tender-crisp.

Add garlic and season

Stir in the minced garlic and red pepper flakes (if using) and cook for 30–45 seconds until fragrant, taking care not to burn the garlic. Add the remaining 1 tablespoon olive oil, black pepper, the remaining salt (adjust to taste), and the optional 1/2 tsp sugar if your carrots are very acidic. Stir to combine.

Wilt the spinach

Add the spinach in handfuls, allowing each addition to wilt slightly before adding more. As the spinach wilts, stir and combine with the carrots and onions so flavors meld, about 2–4 minutes total. If the pan looks dry or vegetables are sticking, add 1–2 tablespoons of water or a splash of vegetable broth to help steam and wilt the spinach.

Finish with lemon

When the spinach is fully wilted but still bright green and the carrots are tender, remove the pan from heat. Immediately add the lemon zest and the juice of half the lemon (about 1–1.5 tablespoons). Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Transfer the spinach and carrots to a serving bowl. Drizzle with a little extra-virgin olive oil if desired. Serve warm as a side dish alongside grilled proteins, grain bowls, or on toasted bread. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or enjoy chilled.