Potato, Spinach & Cabbage Skillet
Indulge in the flavors of home-cooked comfort with this Potato, Spinach & Cabbage Skillet. Perfect for weeknight dinners or special occasions, this dish combines crispy potatoes, fresh spinach, and tender cabbage for a hearty yet healthy meal. With just a drizzle of lemon juice to tie it all together, every bite is a delightful experience that will leave you wanting more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Ingredients
Scale
- 3 medium Yukon Gold potatoes (about 500g), diced
- 4 cups fresh spinach (120g), washed
- 1 small head of green cabbage (about 300g), shredded
- 2 tablespoons extra virgin olive oil (30ml)
- 3 cloves garlic, minced
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Wash and dice the potatoes. Finely chop the cabbage and rinse the spinach leaves.
- Heat olive oil in a large skillet over medium heat. Add the diced potatoes and season with salt and pepper. Cook until golden brown and tender, about 10-15 minutes.
- Stir in minced garlic and shredded cabbage; sauté for an additional 5 minutes until cabbage wilts.
- Add spinach to the skillet and stir gently until wilted, approximately 2-3 minutes.
- Remove from heat and drizzle with lemon juice; toss to combine.
- Serve hot, directly from the pan or on plates.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Customize by swapping spinach for kale or adding bell peppers for extra crunch. Spice lovers can add red pepper flakes for heat. For meal prep, store leftovers in an airtight container in the fridge for up to three days.