Corned Beef and Veggie Skillet
A veggie-packed skillet that's quick and flavorful.
Equipment
- Whisk
- Large mixing bowl
- Large Skillet
Ingredients
- Canned corned beef
- A handful of fresh spinach
- ½ cup mushrooms sliced
- 2 garlic cloves minced
- Fresh or dried herbs: thyme oregano, or parsley
Instructions
- In a skillet, heat a little olive oil over medium heat.
- Stir in the garlic and cook for about a minute until it becomes aromatic.
- Toss in the mushrooms and cook for about 4-5 minutes until tender.
- Add the spinach and cook until wilted (this takes just a minute!).
- Stir in the corned beef, breaking it up as you go, and cook for another 3-4 minutes to let the flavors meld together.
- Sprinkle your herbs over the top and serve hot.
Notes
- For all recipes, adjust the quantities and ingredients to your liking.
- You can add other vegetables, spices, and cheeses to customize the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.