Healthy Sauteed Spinach and Carrots

Healthy Sauteed Spinach and Carrots is full of flavor. This sauteed or fried spinach and mushroom recipe can also include onions, garlic, tomatoes and more!

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Healthy Sauteed Spinach

My friend Alex was getting ready to go on vacation in a few days 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 2 shopping bags full of fruits and vegetables!

I couldn’t help but ask why she had so much since she going away so soon. Embarrassed, she admitted she had so much on her plate, she actually forgot all about it.

Being on automatic pilot she had done her grocery shopping without thinking.  

Given that she has four boys under the age of eleven, I was not surprised she lost track of time and I could see that she needed some well-deserved time off. 

We laughed and hugged each other and I wished her a safe and happy trip.

Pulling the contents out of the bags, I was delighted to discover a couple of bags of spinach and a bunch of carrots.

Now when it comes, to cravings, spinach and carrots may not be at the top of your list.

But if you try this easy healthy sauteed spinach and carrots recipe, you might just change your mind. 

This tried and true dish is a favorite around here and, by the end of the meal, the bowl is always empty.  

This healthy sauteed spinach and carrots dish is easy to make and is a welcome addition to almost any main course. 

Carrots and spinach are a match made in heaven and 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’s like summer on a plate! 

It makes me hungry just talking about about healthy sauteed spinach and carrots and, being a food blogger, it happens often; way too often frankly! 

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?

This easy sauteed spinach and carrots recipe is a tried and true winner and for the spinach lover, listed below are two other two recipes that Ken and I have in our regular rotation.

Take a peek at these healthy and appetizing spinach recipes. I can’t wait to hear what you think of them.

In this post I have amazing recipes for sauteed spinach and carrots, sauteed spinach and onions, sauteed spinach and tomatoes, and sauteed spinach and mushrooms.

I listed all of the recipes separately and one final recipe in the recipe card that includes all of the vegetables. 

If you want to make a large bowl of sauteed vegetables you will be able to make it.

Any vegetables you don’t want to include, skip over them.

I wanted to make sure you had the timing down so you could make recipe as you want.

Recipes with Spinach

Cheesy Sautéed Garlic Spinach

Best Sautéed Chinese Spinach

Difference between Spinach Baby Spinach

When Patrick was growing up, getting him to eat certain vegetables was a challenge and spinach was one of them.

When he was young, Patrick and my husband would watch old episodes of “Popeye the Sailor Man”. Although this classic cartoon was an oldie, it never failed to make them laugh and when I say laugh, I mean falling on the ground belly laugh!

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.

It must have been his strange laugh and the way he talked that they found so funny. But who was I to judge? He was a huge influence on Patrick who wanted to be strong and seeing Popeye eat his spinach was all it took to get him to eat it.

It’s no secret that spinach is good for you. This green leafy vegetable is a rich source of vitamins, along with iron and magnesium. Good for the eyes and bones, it is also heart-healthy. 

Differences between Baby Spinach and Regular?

Baby spinach is basically the same as regular but is harvested a lot earlier than regular; about 15-20 days after planting.

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 45-60 days.

It collects a lot of dirt so needs to be rinsed thoroughly. My grandmother used to tell me not to soak the leaves in water. 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 4 to 5 minutes to cook or wilt. 

You can use either one in these healthy sauteed spinach and carrots recipes. Just adjust your cooking time accordingly. It doesn’t matter which one you use.

I guarantee you won’t be disappointed.

Ingredients in Healthy Sauteed Spinach and Carrots

• baby or regular spinach, trimmed
• oil
• onions
• carrots
• garlic
• crushed red pepper flakes, if desired
• lemon juice, if desired
• balsamic vinegar, if desired
• salt
• pepper

Options

• mushrooms, sliced
• fresh diced tomatoes, halved (grape or cherry)
• canned tomatoes, diced and drained

How to make Healthy Sauteed Spinach and Carrots

1. In a large skillet preheat your oil until it shimmers or a drop of water flicks or dances over medium to medium-high heat.
2. Add carrots and saute for 3 or 4 minutes.
3. Add onion and stir until tender, another 2 or 3 minutes.
4. Next, add garlic and stir for another 30 seconds or so.
5. Add salt, pepper and crushed red pepper flakes, if using.
6. Last, add your spinach and stir until wilted, (1 minute for baby spinach and 4-5 minutes for regular) 
7. Once cooked, remove from heat and add balsamic vinegar or lemon juice, if using.
8. Remove spinach from skillet contents to a serving dish as it will continue to wilt if left on the heat.
9. Serve immediately. Enjoy!

Sauteed Spinach and Tomatoes

There’s nothing like picking fresh tomatoes straight from the garden. There are a variety to choose from and any of them will work well in these recipes.

Our garden produces so many tomatoes that we make sauteed spinach and tomatoes frequently. It’s such an easy and delicious side dish. I just can’t help make it as often as I do.

Whether you use canned or fresh, this sauteed spinach and tomatoes recipe is a definite keeper.

Fresh Tomato Options

• Beefsteak are sweet, meaty and thick.
• Cherry tomatoes are very sweet and juicy
• Grape tomatoes are crunchy and the acid and sweetness are perfectly balanced.
• Heirlooms come in a variety of colors and are more acidic and robust. 
• Plum or Roma are oval in shape, are juicy, mild, have a chewy flesh and are well-suited for sauces. 

Canned or bottled Options

In the cooler months, when I’m out of fresh tomatoes, I use canned. They are convenient to use and many contain different spices and seasonings. 

• Fire roasted tomatoes have a smoky flavor.
• Stewed tomatoes have seasonings and sugar. 
• Sun dried tomatoes have an intense flavor and can be bought dried and reconstituted in water. They also come bottled in oil (use this as an alternative to olive or vegetable oil)    

I experimented using different tomatoes and each sauteed spinach and tomatoes recipe took me on a different taste journey. 

Needless to say, I was impressed with the results. Do a little exploring yourself and see what you discover.

Sauteed Spinach with Fresh Tomatoes

• 1/4 cup olive or another vegetable oil
• 4 small shallots, thinly sliced or 8 garlic cloves, sliced or minced
• 3-4 cups cherry or grape tomatoes, halved or 3 large (beefsteak, plum or Heirloom tomatoes) diced
• 1 1/2 pounds spinach, trimmed or baby spinach
• Season with salt and pepper
• 1/2 – 1 teaspoon crushed red pepper flakes
• 1/4 cup Parmesan, grated, if desired

1. In a large skillet, heat olive oil to medium-high
2. Add shallots for 2 minutes, then
3. Lower the temperature then add the garlic as it can burn quickly.
4. Stir constantly for 3-4 minutes until tender and fragrant.
5. Add tomatoes and cook until the skins split and the tomatoes are softened; about 2 minutes. 
6. Throw in spinach, season with salt and pepper, and cook until tender. Remember that the cooking time depends on the kind of spinach you are using. It is cooked as soon as it wilts.
7. Stir until flavors are blended together.
8. Sprinkle with Parmesan cheese if desired.

Spinach and Mushroom Recipes

There’s more to mushrooms than meets the eye. They are unique, flavorful and contain vitamins, minerals and fiber.

There are several varieties that range in different textures and flavors. We love mushrooms of all kinds. We use them with spinach to create a wonderful sauteed spinach and mushroom recipe.

Using different mushrooms makes the side dish a little different every time you make it.

Delicious and healthy too, this sauteed spinach and mushroom recipe is the perfect vegetable side dish. . 

Mushroom varieties

• White have an earthy flavor that becomes stronger when cooking them.
• Cremini (Brown) are meatier than white and the flavor is more intense.
• Portabella are one of the largest and considered hearty and meaty.
• Shiitake tastes woodsy and have a meaty texture.
• Oysters are delicate, mild in flavor with a meaty texture also.
• Enokis are long with small white caps, delicate in flavor with a bit of crunch.

This is our favorite spinach and mushroom recipe and no matter which mushrooms you choose, you will not be disappointed. It’s that good. 

Sauteed Spinach and Mushrooms

• 1/4 cup olive or another vegetable oil
• 6 cloves garlic, sliced or minced
• 4 cups mushrooms, sliced
• salt and pepper
• 1 1/2 pounds baby or regular spinach, trimmed
• 2 to 3 tablespoons balsamic vinegar or
• 1/2 – 1 teaspoon crushed red pepper flakes

1. Heat the oil in a medium saute pan or skillet over medium-low heat.
2. Heat your skillet on medium-high, add oil until it shimmers or a drop of water flicks and dances.
3. Add mushrooms and stir occasionally until the mushrooms release water and cooked through. About 10 minutes.
4. Add the garlic and sprinkle with salt and pepper.
5. Use tongs and adjust until 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.
6. Remove from and drizzle with balsamic vinegar, if desired.

Sauteed Spinach and Onions

There are at least 7 different types of onions that can be used in this sauteed spinach and onions recipe.

Each onion offers a slightly different flavor creating a new taste every time you make it.

Onion Types

• Spanish ones are mild and come in yellow, red or white
• Shallots are small and look very much like a garlic bulb. Milder than onions, they still have a sharp taste raw but tastes sweet when cooked.
• White onions are more on the tangy side than other varieties.
• Pearl onions are sweet and delicate but can be a pain to peel. You can buy them frozen or already peeled.
• 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.
• Scallions or green onions are popular in Asian food. Some people use just the white bulb but all of it can be used and taste delicious.

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.  

Sauteed Spinach and Onions

• 1/4 cup olive or another vegetable oil
• 1 onion, sliced or 2 cups
• 1 1/2 pounds of spinach, trimmed or baby spinach
• salt and pepper
• 1/2 – 1 teaspoon crushed red pepper flakes
• 1 – 2 teaspoons freshly squeezed lemon juice, if desired

1. Heat oil over medium-high heat until shimmering or a drop of water flicks and dances.
2. Add onions and cook until tender, between 4 and 5 minutes.
3. Next add crushed red pepper flakes, if using.
4. Add the spinach, sprinkle with salt and pepper.
5. Toss until wilted, about 1 minute.
6. Remove from heat and drizzle with lemon juice if desired. 

What Oil should I use?

Here are just a few suggestions:

• Olive oil is one of the healthiest ones to use especially if it’s extra virgin. It contains monounsaturated fats and is better for heart health than some other oils.
• Coconut oil should be used moderately as it is high in saturated fat.
• Vegetable oils are usually blends of corn, soybean, canola, palm and sunflower.
• Canola oil contains both monounsaturated and polyunsaturated fats. It has a high smoke point which means it can be used to cook at a higher temperatures.
• Avocado oil is one of the best to use and also has a higher smoke point.
• Sunflower oil has vitamin E and contains omega-6 fatty acids. It also has a high smoke point and is not strong-tasting.  
• Peanut oil is very high in monounsaturated fat and has a nutty taste and smell.
• Sesame oil has a very strong flavor and you only need to use a little. It also has a high smoke point.

What about butter? Let’s face it, there’s nothing like it. It saturates the vegetables in it’s own unique flavor and can bring this recipe to life. Not the healthiest choice but a choice nonetheless.

Use it instead of the oil or mix them together for a whole new taste!

Whatever you decide to use, keep in mind the calories and fat count will vary from the nutrition facts listed below.  

Other Delicious Carrot Recipes to Try

Carrots Lyonnaise

Sweet Ranch Glazed Carrots

Easy Curried Carrots

The Best Baked Honey Maple Carrots

Baked Garlic Butter Carrots

Oven Roasted Carrots and Potatoes

Glazed Green Beans and Carrots

Delicious Glazed Carrots