Prep 15 mins
Cook 2 mins
This is a simple, delicious, healthy recipe that I adapted from one of my favorite cookbooks; A Spoonful of Ginger by Nina Simonds.
- 1 1⁄4 lbs fresh spinach or 1 1⁄4 lbs other greens
- 1 teaspoon canola oil or 1 teaspoon corn oil
- 8 -10 cloves garlic, cut into paper thin slices
- 2 1⁄2 tablespoons rice wine or 2 1⁄2 tablespoons sake
- 1⁄2-3⁄4 teaspoon salt
- Tear the stems from the spinach.
- If using other greens, cut away the tough ends.
- Toss the greens in a colander and rinse thoroughly under cold running water.
- Drain and place in a bowl near the stove.
- Heat a wok or a skillet, add the oil, and heat until near smoking.
- Add the greens and garlic and toss lightly with a spatula for about 20 seconds, then add the rice wine and salt and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.
- Scoop out the greens and garlic, leaving most of the liquid, and arrange on a serving platter.
- Serve hot, at room temperature, or cold.
I loved the rice vinegar and the garlic. I struggled w/ the instructions regarding how hot the pan should be. I will make again.
A wonderfully healthy and simple way to cook greens for a side dish that really would complement any meal. I cooked them in a wok and used bok choy and baby spinach leaves, and since I didn’t have any rice wine or saki I used dry white wine (not quite Asian, but it was the best I could do). I also used less salt, probably about a ¼ teaspoon, and I added a handful of toasted pine nuts right at the end, after the greens had been transferred to a serving plate. Then for a real cross-cultural mix (explicable only by the fact that the Zaar Tour is currently visiting Asia and Scandinavia, simultaneously), I served these fabulous and flavoursome greens with steamed rice and with Amis’ decadently delicious and very creamy Finnish Baked Mushrooms Finnish Baked Mushrooms. Well, it might sound like an odd mix, but it worked! And it was certainly better that I hadn’t used saki or rice wine. Hey Jude, I’ll be making this recipe again. Everyone loved it!
I liked how fresh the greens tasted, but I think I would have preferred soy sauce to plain salt. I used an Asian green I bought at the farmers' market - I think the lady called it something like "yau choy."