Sautéed baby spinach has long since been an easy side dish to prepare. Over the past several years, crisp chili oil (chili crisp) has become a newly favored, viral condiment. This crispy, spicy oil is perfect for spooning on vegetables, fish, eggs, meat, seafood, and so much more. You have probably seen this viral sensation many times scrolling through TikTok being spooned on tinned mussels and used to fry eggs. Although I love using simple, sautéed spinach as a side for many of my recipes, adding a bit of crisp chili oil, takes it to a whole new level. Not only is this Sautéed Spinach with Chili Oil a perfect vegetarian side dish, it’s also vegan!
What is Crisp Chili Oil?
Chili crisp made its way to the states from China in the late 1990’s. At the time, only one or two brands were available. Currently, there are so many options at your local market. In fact, many people are making crisp chili oil in their own kitchens. I must admit, I even made a version for this Hot Chili Oil Noodles recipe.
This spicy, infused oil is made by simmering customizable ingredients such as, chili peppers, garlic and seasonings in oil. The crisp comes from the ingredients that become crunchy from the cooking process (shallot, garlic, chili flakes, ginger, sesame seeds, soy nuts, peanuts).
Let’s Talk Spinach?
Spinach is rich in vitamins and minerals. It’s a great source of Vitamin A, C, K1 and B9.
As we all know, a heaping pile of fresh spinach, once sautéed, the volume of this green, leafy vegetable decreases significantly. If you are wondering, a pound of fresh spinach will yield approximately 1 cup of cooked spinach. Consequently, the measurements provided for this spicy spinach recipe will yield 2 to 3 servings.
Even though cook time will vary, feel free to substitute regular spinach with baby spinach in this recipe.
Although you can substitute frozen spinach with fresh, understand that fresh is much better in both texture and taste (if you try this recipe with frozen spinach, let me know).
How to Prepare Sautéed Spinach with Chili Oil
Honestly, this spicy vegan side dish will only take a few minutes to prepare. Can I just get everyone to STOP overcooking spinach?? Spinach only takes a few minutes to become tender. Once overcooked, you lose a lot of the vitamins and nutrients.
Quite simply, wilt baby spinach. Turn off the heat. Add a few tablespoons of your favorite crisp chili oil. Toss to coat. See, that’s so simple, right?
How to Serve Sautéed Spinach with Chili Oil
This vegetarian spinach recipe makes the perfect bed for Vegan Scallops, or serve as a side dish.
If you are not concerned about the vegetarian/vegan nature of this spicy side dish, pair with fish, chicken and/or seafood.
Storage and Reheating
Sautéed Spinach with Chili Oil will last up to 3 to 4 days in the fridge if stored in a sealed container. Freeze up to three months in an airtight container.
Reheat easily in the microwave or stovetop.
Not a Lover of Spinach?
Well first, you probably didn’t find this recipe in the first place. Haha! However, if you did, try any of these perfect spinach substitutions:
- collard greens
- beet greens
- swiss chard
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Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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