Prep 10 mins
Cook 10 mins
Adapted from Fine Cooking.
- 10 ounces spinach leaves, washed and partly dried
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 -4 cloves garlic, minced
- 3 tablespoons minced fresh ginger
- 1⁄3 cup orange juice
- 1⁄2 teaspoon coarse salt
- In a large nonstick skillet, pile the spinach and turn the heat to high.
- Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green), 2 to 3 min.
- Don't overcook; they should collapse but still have some body.
- Transfer them to a colander and let any excess liquid drip away.
- Wipe the skillet clean if necessary.
- In the same skillet, heat the butter and oil over medium-low heat.
- When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min.
- Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.
- ;you'll have 1-1/2 to 2 Tbs.
- left in the pan.
- Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat.
- Remove the pan from the heat.
- Serve hot from the pan or slightly cooled.
This was excellent! And easy! I might crush the ginger & garlic into a paste next time, as my mincing skills were not up to par for this. Great way to liven up spinach (even my DH ate it).
i cheated- cooked my fresh spinach in the microwave for 1 1/4 minutes. made the sauce in a small saute pan, poured it over my spinach- fantastic! and this took less than 15 minutes start to finish, my kind of weeknight meal! great side dish with grilled chicken