Cover carrots with cold water in a sauce pot. Add a pinch of sugar. Boil until carrots lighten in color, about two minutes after boil.

Heat 2 tablespoons of bacon fat in a large saute pan. Add zucchini. Season.

Drain carrots. Add to saute pan. Add butter and toss. Add spinach. Toss until just wilted, about 30 seconds to a minute.

Variations; Vegetable oil, parsley, arugala, diced bacon, habanero, brown sugar, maple, asparagus, squash, sweet potatoes