Spinach and Carrots

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 77kcal

Ingredients

  • 3 Carrots peeled and sliced
  • 2 tbsp Extra-virgin olive oil
  • 4 cups Baby spinach

Instructions

  • Cook the carrots in a pot of boiling water for about 4 to 6 minutes or until they a tender. You want to be able to pierce them with a fork without them falling apart. Then drain well.
  • Heat the oil in a non-stick pan over medium heat. Sauté the spinach until wilted. Season with salt and pepper. Toss in the carrots. Sauté for an additional 1 to 2 minutes. Adjust the seasoning with salt and pepper to taste before serving.

Nutrition

Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10634IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg

Spinach and Carrots

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 77 kcal

Ingredients
  

  • 3 Carrots peeled and sliced
  • 2 tbsp Extra-virgin olive oil
  • 4 cups Baby spinach

Instructions
 

  • Cook the carrots in a pot of boiling water for about 4 to 6 minutes or until they a tender. You want to be able to pierce them with a fork without them falling apart. Then drain well.
  • Heat the oil in a non-stick pan over medium heat. Sauté the spinach until wilted. Season with salt and pepper. Toss in the carrots. Sauté for an additional 1 to 2 minutes. Adjust the seasoning with salt and pepper to taste before serving.

Nutrition

Calories: 77kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 106mgPotassium: 314mgFiber: 2gSugar: 2gVitamin A: 10634IUVitamin C: 11mgCalcium: 45mgIron: 1mg
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