Okay, so sometimes you just need a side dish that’s super fast, ridiculously tasty, and good for you, right? That’s where my go-to Sautéed Spinach and Enoki Mushrooms come in! Seriously, this dish is my weeknight savior. It comes together in like, ten minutes flat, and it always feels so elegant, even though it’s practically foolproof. I first stumbled upon this gem when I was trying to use up some leftover veggies and suddenly had this magical, flavorful side that paired perfectly with *everything*. It’s my secret weapon when I want to add a healthy, vibrant green to the plate without a ton of fuss.

Why You’ll Love This Sautéed Spinach and Enoki Mushrooms

Trust me, this recipe is a keeper! Here’s why it’s earned a permanent spot in my cooking rotation:

Super Speedy: Seriously, it’s ready in about 12 minutes, start to finish. Perfect for when you’re short on time!
Effortlessly Easy: No fancy techniques here, just simple steps that even a beginner can nail.
Healthy & Wholesome: Packed with vitamins from the spinach and those lovely enoki mushrooms, it’s a side dish you can feel great about.
Delicious Flavor Combo: The garlic, tender spinach, and delicate mushrooms all come together for a light yet satisfying taste.
So Versatile: It goes with *everything* – stir-fries, grilled meats, fish, you name it!

Gather Your Ingredients for Sautéed Spinach and Enoki Mushrooms

Alright, let’s get our mise en place ready, because this dish is all about simplicity! You won’t need much, but the key is having everything prepped so it cooks up super fast. Here’s what you’ll need:

1 tablespoon olive oil: Your base for all that garlicky goodness.
2 cloves garlic, minced: Don’t skimp here! Freshly minced is best for that punch of flavor.
5 ounces fresh spinach: Make sure it’s washed really well, those little leaves can hide dirt!
4 ounces enoki mushrooms, trimmed: Just snip off the very end of the bunch.
Salt, to taste: To bring out all the flavors.
Black pepper, to taste: Freshly ground is always a winner!

How to Prepare Sautéed Spinach and Enoki Mushrooms

Alright, my friends, let’s get this magic happening! Making these Sautéed Spinach and Enoki Mushrooms is all about speed and simplicity. It’s so quick that you can totally whip this up while your main dish is still chugging along. Seriously, just follow these few easy steps, and you’ll have a stunning, flavorful side dish in no time. Trust me on this one!

Like other simple veggie dishes, the key is to have everything ready to go. So, make sure your garlic is minced, your mushrooms trimmed, and your spinach washed and ready!

Prepping the Aromatics

First things first, get your big skillet nice and warm over medium heat. Drizzle in that lovely olive oil. Once it’s shimmering a bit, toss in your minced garlic. Give it a good stir for about 30 seconds – you just want it to smell amazing, not turn brown and bitter!

Sautéing the Enoki Mushrooms

Now, carefully add your trimmed enoki mushrooms right into the pan with the fragrant garlic oil. Let them do their thing for about 2 to 3 minutes. You’ll see them start to soften up and get a little tender. Don’t overcook them; they’re delicate!

Wilting the Spinach

Here comes the green power! Add all that fresh spinach to the skillet. It might look like a lot, but don’t worry, it’ll shrink down super fast. Just stir it occasionally with the mushrooms and garlic. It should only take about 2 to 3 minutes for all the spinach to wilt down perfectly.

Seasoning and Serving

Once everything is beautifully wilted and tender, it’s time for the grand finale! Sprinkle in your salt and freshly ground black pepper to your liking. Give it one last quick stir to distribute the seasoning. And that’s it! Serve it right away while it’s hot and fresh.

Tips for Perfect Sautéed Spinach and Enoki Mushrooms

Alright, let’s talk about making this dish absolutely sing! It’s already pretty simple, but a few little tricks can take your Sautéed Spinach and Enoki Mushrooms from good to “Wow, what’s in this?!” First off, and this is crucial: use the freshest spinach you can find. Seriously, wilted spinach just doesn’t have the same vibrant flavor or texture, and nobody wants that. Also, make sure you wash and *dry* that spinach really well. Excess water will make your dish steamy instead of beautifully sautéed. And about those enoki mushrooms? They’re delicate, so don’t crowd the pan; give them a little space to breathe so they get nice and tender, not mushy.

If you’re feeling adventurous, try adding a tiny splash of soy sauce or a pinch of red pepper flakes when you season at the end. It seriously takes the flavor up a notch! And remember, the whole point is quick cooking, so have everything prepped *before* you even turn on the stove. It makes a world of difference. For more amazing spinach ideas, check out my Spinach Ricotta Brunch Bake!

Ingredient Notes and Substitutions

Okay, so this recipe is pretty forgiving, which is one of the reasons I love it so much! If you don’t have olive oil, don’t sweat it. A little bit of avocado oil or even a neutral vegetable oil will work just fine for sautéing. As for the garlic, if you’re not a huge fan or you’re in a real pinch, you could probably get away with using about 1/4 teaspoon of garlic powder, but honestly, fresh minced garlic just has that *oomph* you can’t beat. And don’t be afraid to adjust the salt and pepper – taste as you go!

Serving Suggestions for Sautéed Spinach and Enoki Mushrooms

This simple little dish is amazing because it just *works* with so many mains! It’s the perfect pop of green and garlicky goodness next to something rich. Think about serving it alongside a flavorful stir-fry, like my Chicken Fried Rice – it adds a beautiful freshness. Or, if you’re doing something a bit more saucy like a Sweet and Sour Chicken, this sautéed spinach and mushrooms cuts through the richness perfectly. It’s also fantastic with grilled fish or a simple pan-seared pork chop. Honestly, it makes almost anything feel a little more complete and a lot more delicious!

Storage and Reheating

Got leftovers? Lucky you! Pop any remaining Sautéed Spinach and Enoki Mushrooms into an airtight container and stash it in the fridge. It’ll keep well for about 2-3 days. When you’re ready to enjoy them again, I find the best way to reheat is gently in a skillet over low heat, or even quickly in the microwave, just until warmed through. You want to avoid overcooking them, or they can get a bit… well, mushy. Enjoy!

Frequently Asked Questions about Sautéed Spinach and Enoki Mushrooms

Got questions about my favorite quick side dish? I’ve got answers! Here’s what most people want to know about whipping up a perfect batch of sautéed spinach and enoki mushrooms.

Can I use frozen spinach for this recipe?

You totally can use frozen spinach, but you’ll need to do a little prep work! Make sure to thaw it completely and then squeeze out as much water as humanly possible. Seriously, get it *really* dry. Excess moisture will make your sauté steamy, and nobody wants that. You might need to adjust the cooking time a smidge, but it’ll still be delicious!

What other mushrooms can I use instead of enoki?

Enoki mushrooms have that unique delicate texture, but if you can’t find them, no worries! Shiitake mushrooms would be amazing here, just slice them up. Even cremini or button mushrooms, sliced, would work nicely. Just remember they might take a minute or two longer to soften.

How can I make this dish spicier?

Oh, I love a little kick! It’s super easy to turn up the heat. When you add the salt and pepper at the end, toss in a pinch of red pepper flakes. You could also add a tiny dash of your favorite hot sauce right at the end, or even sauté a little bit of minced jalapeño along with the garlic. Just be careful not to overpower those lovely delicate flavors!

Is this recipe vegan?

Yes, this recipe is totally vegan as written! It uses olive oil, garlic, spinach, and enoki mushrooms, all plant-based goodies. So, no need to change a thing if you’re keeping it vegan. It’s a fantastic, healthy vegan side option.

Nutritional Information

Now, about what’s fueling this deliciousness! These numbers are just an estimate, as things can change a little depending on the exact brands you use and, well, how much you end up eating straight from the pan (I won’t tell!). But generally, for one serving of these Sautéed Spinach and Enoki Mushrooms, you’re looking at around 70 calories, 5g of fat, 3g of protein, and 5g of carbohydrates with just 2g of sugar. And about 150mg of sodium. Pretty great for a veggie-packed side, right?

Share Your Sautéed Spinach and Enoki Mushrooms Creation!

Okay, now it’s YOUR turn to make some magic! I truly hope you give this quick Sautéed Spinach and Enoki Mushrooms a try. If you do, please let me know what you think! Leave a comment below, or even better, snap a pic and tag me on social media. I absolutely LOVE seeing your creations and hearing how much you enjoyed them. You can also check out my story to see what else I’ve been cooking up!

Sautéed Spinach and Enoki Mushrooms

Author: jekof.com
Total Time: 12 min
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and simple side dish featuring tender spinach and delicate enoki mushrooms sautéed with garlic.

Ingredients

Scale

1 tablespoon olive oil
2 cloves garlic, minced
5 ounces fresh spinach
4 ounces enoki mushrooms, trimmed
Salt, to taste
Black pepper, to taste

Instructions

Heat olive oil in a large skillet over medium heat.
Add minced garlic and cook until fragrant, about 30 seconds.
Add the enoki mushrooms and sauté for 2-3 minutes until they begin to soften.
Add the fresh spinach to the skillet.
Cook, stirring occasionally, until the spinach wilts, about 2-3 minutes.
Season with salt and black pepper to taste.
Serve immediately.

Notes

You can add a splash of soy sauce or a pinch of red pepper flakes for extra flavor.
Ensure your spinach is well-washed and dried before cooking.

Prep Time: 5 min
Cook Time: 7 min
Category: Side Dish
Method: Sautéing
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 70
Sugar: 2g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: sautéed spinach, enoki mushrooms, garlic spinach, quick side dish, vegetarian recipe