Description
A comforting and healthy vegetable dish that brings the family together, featuring tender veggies and aromatic herbs.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, sliced on the bias
- 1 red bell pepper, cut into strips
- 2 cups chopped leafy greens (spinach, kale, or chard)
- 1 can (14 oz) diced tomatoes, no salt added
- 1 cup low-sodium vegetable or chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley or basil
- Cooked whole grains or crusty bread, for serving
Instructions
- Heat a large skillet over medium heat until hot. Add olive oil and wait until it shimmers.
- Add sliced onion and carrots; cook until the onion is soft and edges start to brown, about 6 to 8 minutes.
- Stir in minced garlic and red pepper strips; cook for an additional 2 to 3 minutes.
- Add smoked paprika and cumin; stir for 30 seconds. Then pour in broth and diced tomatoes, scraping up any browned bits from the bottom of the pan.
- Reduce heat to a simmer and cook until carrots are fork-tender and sauce thickens, about 8 to 10 minutes.
- Add chopped greens and cook just until wilted, about 2 minutes. Stir in lemon juice, fresh herbs, and season with salt and pepper.
- Serve hot over grains or with crusty bread.
Notes
Feel free to modify the vegetables based on what you have in your fridge. Don’t skip the fresh herbs for an uplift in flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg