Boiled and sauteed. But still easy.

Ingredients

Carrots
Spinach
Olive Oil Salt
Directions

Put a pot of water on the stove at high.
While you’re not watching it start to boil, cut up some carrots. I grated mine and kept the skins and ends for my frozen veggie broth bag.
Slice fairly thinly. I used a mandolin slicer on “thick”. Heh. Heh.
Boil sliced carrots for around 10 minutes. Turn off burner.
Strain. Or, use a slotted spoon to pour out the water and don’t wash an annoying strainer.
10-15 minutes before you’re done cooking everything else, pour some olive oil and salt into the pot and toss to coat. (Or stir, but that’s boring.)
Sautee carrots at ~6/10 for 5 minutes.
Add fresh spinach. Wait 3-4 minutes. Stir until spinach starts to break down. Remove from heat and keep stirring until spinach is as cooked as  you like it.
Lessons Learned

If you don’t want the spinach cooked entirely, don’t stir much. 20 turns will thoroughly cook half a bag of spinach.
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