Saturday, March 13, 2010

Spicy Spinach with Ginger

Fresh baby spinach makes this easy, zesty side dish even faster to cook, but you can use mature fresh spinach too -- just make sure you rinse it thoroughly to remove any sand or grit, and shake off excess water to reduce splattering when you add the spinach to the hot oil. Use a large pan with a lid.

3 Tbs peanut or canola oil
2 scallions or green onions (including tops), trimmed and chopped
2 garlic cloves, peeled & chopped
1 small green chili pepper (e.g., serrano or jalapeno or other green chili), seeded & chopped
1 Tbs grated fresh ginger
1 1/2 lbs fresh spinach
1 Tbs sherry (I use Busha Browne's Spicy Pepper Sherry for more flavor & fire)
Optional salt to taste

Heat the oil over medium heat in a large pan with lid. Add the scallions, garlic, pepper and ginger, and saute until soft. Raise the heat to medium-high, add the spinach and cook for 1 minute, stirring constantly. You may need to add the spinach in batches but it will quickly cook down. Add the sherry, and a pinch of salt if desired, stir and cover the pan. Steam for a few minutes until the spinach is tender.

Zestfully yours,

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