Description
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!
Ingredients
Scale
- 16 ounces fresh baby spinach
- 1 to 2 tablespoons crisp chili oil
- 1/2 teaspoon salt
Instructions
- Place spinach in a dry pan heated to medium.
- Sprinkle with salt.
- Allow to wilt (sauté) for a few minutes, or to your desired texture.
- Turn off heat.
- Add in at least one tablespoon of crisp chili oil (or more to your liking).
- Toss to coat the spinach in the spicy oil.
- Serve as a stand alone side, or see alternative suggestions in post.
- ENJOY!
Notes
SEE POST FOR NOTES AND TIPS!
- Cook Time: 5 minutes
- Category: Side dish
- Method: Easy
Nutrition
- Serving Size: 1 serving