Ginger Garlic Spinach (or Other GREENS) - xpost

[Guest guest]

We make green beans, brocolli in a similar fashion. (Have not made this exact

recipe yet...but it looks pretty identical except for the seeds and we usually

use a bit of olive oil and red pepper flakes. I often use candied ginger if no

fresh is on hand. I like the sugar kick it gives stir-fries.) ~ Brenda

 

* Exported from MasterCook *

 

Ginger Garlic Spinach (or Other Greens)

 

Recipe By :The Occidental Tourist by Stan Frankenthaler & Sally Sampson

Serving Size : 6 Preparation Time :0:00

Categories : Spinach

 

Amount Measure Ingredient -- Preparation Method

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2 pounds fresh spinach -- stems removed

1 tablespoon dark sesame oil

2 tablespoons fresh ginger -- minced

4 garlic cloves -- minced

1 tablespoon sesame seeds

-- black and white seeds mixed together

2 teaspoons kosher salt

1 teaspoon black pepper

 

Wash the spinach and dry it thoroughly. (Dry spinach will saute when you cook

it, wet spinach will steam instead.)

 

Place a large skillet over medium-high heat, and when it is hot, add half the

oil. Add half the ginger, half the garlic, and half the sesame seeds, and cook

until caramelized, 1 to 2 minutes. Add half the spinach and toss with tongs to

cook evenly and to combine with the other ingredients. Cook it quickly until it

is lightly wilted and a deep and intense green, 1 to 2 minutes. Season with half

of the salt and pepper, and remove to a serving dish. Wipe the skillet clean and

repeat with the remaining half of the ingredients. Serve immediately.

 

" Lightly stir-fried greens are attractive, nutritious, and delicious. I can eat

this whole dish myself. I love the nutty garlic and toasted sesame flavors. The

key to success with this simple recipe is to use a large, hot skillet, which

will allow the garlic, sesame seeds, and ginger to brown, and then the spinach

to cook just until it wilts and intensifies in color. "

 

The Occidental Tourist by Stan Frankenthaler, chef-owner, Salamander Restaurant

and Sally Sampson. Photos by Webb Chappell.

 

Typed for you by Brenda <brendaadams

 

 

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Per Serving (excluding unknown items): 67 Calories; 4g Fat (40.8% calories from

fat); 5g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 747mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : " Try this same recipe with watercress, pea pod leaves, or mustard

greens. Just be sure to spin the greens completely dry before they go into the

hot pan. "