This fried or sauteed spinach and mushrooms recipe can also include onions, garlic, tomatoes and more!My friend Alex was getting ready to go on vacation and was in a panic because she had a fridge full of food she didn’t know what to do with.When I told her I would take it, I was astounded to find two shopping bags full of fruits and vegetables!But if you try this easy healthy sauteed spinach and carrots recipe, you might just change your mind.A welcome addition to almost any main course, this healthy sauteed spinach and carrots dish is easy to make.The contrasting colors of bright orange and deep rich green are very pleasing to the eye indeed!Saute some onions and garlic and with the sweetness of the carrots, you have a beautifully light and simple dish that compliments any meal.It makes me hungry just talking about healthy sauteed spinach and carrots and, being a food blogger, it happens often.I would be willing to bet you have these ingredients in your fridge and pantry anyway, so why not give this amazing dish a try?Personally, I didn’t see the humor in a one-eyed sailor with humongous tattooed forearms and skinny upper arms with a pipe stuck in his mouth.This green leafy vegetable is a rich source of vitamins, along with iron and magnesium.Although it wilts quicker than regular spinach, it is sweeter and is therefore perfect for salads.Regular spinach comes in bunches, has a slight bitter taste and is picked between 45 and 60 days.I couldn’t remember why but my guess is that it can wilt and collect mold if left in water too long.After giving it a good wash, make sure you strain it in a colander or salad spinner to remove the excess moisture.Baby spinach tastes great raw or cooked and wilts in less than a minute.Regular spinach is more fibrous and takes approximately four to five minutes to cook or wilt.In a large skillet preheat your oil until it shimmers or a drop of water flicks or dances over medium to medium-high heat Add carrots and saute for three or four minutes Add onion and stir until tender, another two or three minutes Next, add garlic and stir for another 30 seconds or so Add salt, pepper and crushed red pepper flakes, if using Last, add your spinach and stir until wilted, (one minute for baby spinach and four to five minutes for regular) Once cooked, remove from heat and add balsamic vinegar or lemon juice, if using Remove spinach from skillet contents to a serving dish as it will continue to wilt if left on the heat Serve immediately.Whether you use canned or fresh, this sauteed spinach and tomatoes recipe is a definite keeper.Grape tomatoes are crunchy and the acid and sweetness are perfectly balanced.Plum or Roma are oval in shape, are juicy, mild, have a chewy flesh and are well-suited for sauces.In a large skillet, heat olive oil to medium-high Add shallots for 2 minutes, then Lower the temperature then add the garlic as it can burn quickly Stir constantly for 3-4 minutes until tender and fragrant Add tomatoes and cook until the skins split and the tomatoes are softened; about 2 minutes Throw in spinach, season with salt and pepper, and cook until tender.It is cooked as soon as it wilts Stir until flavors are blended together Sprinkle with Parmesan cheese if desired.1 ½ pounds baby or regular spinach leaves, trimmed.Heat oil in large skillet over medium high heat Add onions and cook until translucent and tender, stirring occasionally Drain the tomatoes, salt and red peppers to your skillet.Delicious and healthy too, this sauteed spinach and mushroom recipe is the perfect vegetable side dish.Enokis are long with small white caps, delicate in flavor with a bit of crunch.Heat the oil in a medium saute pan or skillet over medium-low heat Heat your skillet on medium-high, add oil until it shimmers or a drop of water flicks and dances Add mushrooms and stir occasionally until the mushrooms release water and cook through.About 10 minutes Add the garlic and sprinkle with salt and pepper Use tongs and adjust the spinach until wilted.If you can’t fit all the spinach in your pan, cover it for a few minutes, then remove the cover, stir and add the remaining spinach Remove from and drizzle with balsamic vinegar, if desired.Each onion offers a slightly different flavor creating a new taste every time you make it.Pearl onions are sweet and delicate but can be a pain to peel.Red onions have a gorgeous reddish purple color and the flavor is sharp.Sweet onions are just that—sweet and a great alternative to some of the other stronger flavored varieties.My preference is yellow but I add shallots for a slightly different taste when I make this sauteed spinach and onions.Whatever you choose, all of them are terrific as each ones lends a slightly different flavor to your sauteed spinach and onions dish.Heat oil over medium-high heat until shimmering or a drop of water flicks and dances Add onions and cook until tender, between 4 and 5 minutes Next add crushed red pepper flakes, if using Add the spinach, sprinkle with salt and pepper Toss until wilted, about 1 minute Remove from heat and drizzle with lemon juice if desired.Vegetable oils are usually blends of corn, soybean, canola, palm and sunflower.It has a high smoke point which means it can be used to cook at a higher temperatures.Peanut oil is very high in monounsaturated fat and has a nutty taste and smell.It saturates the vegetables in it’s own unique flavor and can bring this recipe to life.Whatever you decide to use for sauteed spinach and mushrooms, keep in mind the calories and fat count will vary from the nutrition facts listed below.It is the green leafy part of a plant, is low calorie, full of vitamins, water and has many health benefits.This sauteed or fried spinach and mushroom recipe can also include onions, garlic, tomatoes and more!5 from 3 votes Print Recipe Pin Recipe Course Main Course, Side Dish Cuisine American Equipment large skillet Ingredients 1 ½ pounds baby spinach, fresh or regular spinach, trimmed.1-3 teaspoons lemon juice Vegetable Options 4 small shallots, thinly sliced, if desired, instead of garlic and onion.Once cooked, remove from heat and place skillet contents in a serving dish.Notes This recipe is written as if you were going to be including every vegetable with your sauteed spinach.I am hoping you don't mind skipping over the vegetables you DON'T want to include and carry on with the recipe as you like.
