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Food on Friday: Simple sauteed spinach
By Julia Westhoff
I was never a big fan of spinach growing up. I remember it coming mostly from frozen boxes that were dumped next to some baked white fish. The texture was slimy and the taste bitter. I can still remember the creative methods I used to make it look like I had eaten it (I’ll spare you the gory details).
But after years in recovery, spinach has turned into one of my favorite side dishes. I love that I can buy huge bushels of it right now for $2 at the farmer’s market. We use it in pasta, smoothies, soups and a million other ways (I haven’t yet tried putting it in brownies). But one of my favorite ways to eat spinach is simply sauteeing it with garlic, ginger and soy sauce. It’s a great side dish for an asian-themed meal, or it’s also good with just rice. But beware! Spinach is mostly water, so the following recipe really only makes about 1 cup.
(Recipe’s after the jump).
Asian-style sauteed spinach
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon fresh grated ginger
2 tablespoons soy sauce
6 or more cups of fresh spinach
Sautee garlic and ginger in olive oil. Add spinach and soy sauce and cook down for about 10 minutes, or until totally wilted.
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