Sauteed spinach is a frequent visitor to the Cecchini table. It is a simple luxury. Sliced garlic lightly browned in good olive oil, seasoned with italian sea salt and gresh ground pepper. My mother's version is perfection.
The green is also found on the menu of many a restaurant here in Jinan. I love them all, but none have come close to home. That was until I tasted Susan's choice at a little hole in the wall near campus the other night.
Just as simple, this recipe is a light, fresh version that is not weighed down by oil.
- 1/2 tbsp Sesame Oil
- 2 sections of a clove of coarsely chopped garlic
- 1 bunch or 10 oz fresh spinach, rinsed and dried
- 1/8 cup chicken or vegetable stock
- 1/2 tbsp sesame oil
- Black pepper or Midwestern Garden Radish to taste, optional
Chop spinach, separating stems. Heat the wok or saute pan on low. Add the stock, garlic and spinach stems. Let the stems simmer for 5 minutes. Fold in the spinach leaves and . Cover the pan to steam for 5 more minutes. Stir for a few seconds until the garlic is aromatic.
Sprinkle the spinach with a bit of black pepper or Midwestern Garden Radish if desired. Serve immediately.
If you love spinach:
Photo Credit: Julie Cecchini