It’s time to drop a little Chinese cooking knowledge on this blog! After eating this just about every other lunch or dinner in China and loving it so much I even cooked it at home, I felt like I needed to share this recipe. It’s not as if it’s this amazing groundbreaking thing. You’re going to read this and think: “This isn’t hard, of course we know how to do this, Erin!” But I’m here to REMIND you to do this. I feel like spinach is one of those things you can forget if you’re not careful, particularly the really easy recipes that include it. And you should never forget spinach because not only is it totally yummy, but it is also seriously healthy for you. This is one of those recipes. It’s too easy, and super delicious. A few things to note about this recipe: the white wine is an addition I made to the recipe after I’d been cooking it for a while. It adds a sweetness to the spinach of which I highly approve. Chinese folks would probably never add white wine to this dish. They’d probably think I was crazy. Also, please note that the less oil you use in this, the better. I actually use little (1 teaspoon) to no oil in this because as the spinach wilts it releases a lot of water and I like to keep my spinach from being SUPER soggy. I do know the value of soaking the garlic in oil so that it spreads the flavor though, so try this and see which way you prefer.
1 tablespoon olive oil
1 10oz package of spinach
4-6 garlic cloves (depending on how stinky ya wanna be), chopped into smaller chunks but NOT minced
1-2 tablespoons white wine
salt and pepper, to taste
1. In a large wok, heat the olive oil over medium heat.
2. Add in the garlic and saute for 3 minutes.
3. Reduce heat to low and start adding the spinach to the pan. Remember to toss continuously. You want to cook the spinach but you also want to avoid burning it.
4. Once all the spinach is in the pan, throw the white wine over the top. Toss to incorporate.
5. Once the spinach is cooked through and some of the liquid has burned off, turn off the heat.
6. Season with salt and pepper, tossing to coat the spinach.
7. Serve immediately over rice.