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Thank, your recipe was perfect, exactly what I needed, You’re the best.
Thank you David! I’m so glad you liked the spinach.
Tried this yesterday, my husband is not a huge fan of spinach, but we both loved it!
I too have been making this for years. A family favorite!!! Delicious
It is so good for breakfast on dry toast. But you might have garlic breath lol
Really easy to make and follow! Made for my vegan boyfriend and he loves the way it smells
This was very good indeed. I made only one change, due to what I had on hand – instead of just spinach, I used a mix of spinach & arugula (with some trepidation). It turned out very well – we were only sorry that the greens weighed less than the recipe called for.
i’ve been making spinach this way for years and love it for its simplicity. some other ingredients to try are: freshly grated parmesan when served, a few drops of sesame oil and toasted sesame seeds (for a gomae-ish taste), shallots. this is my favorite way to eat spinach other than creamed steakhouse style.
Start from bagged spinach to finish around ten minutes. I didn’t remove the leaf stems knowing they’d go limp and delicious. I drained but throw it away, believing they’d be very nutritious. Ate it with a strip of bacon and freshly chopped onions and tomatoes. SUPERB
Spinach is always touted as being really rich in iron. The trouble is, that most of that iron cannot be absorbed. It needs to have a source of Vit. C along with it. That is why many recipes you see will have a splash of vinegar or lemon juice. Not only does it taste good, but it is better for you! Balsamic vinegar – yum! (Just don’t overdo it!)
It was lovely
I learned of this recipe 30+ years ago watching (on tv with rabbit ears, no cable) The Urban Peasant cooking show starring James Barber that aired at noon on CBC tv in British Columbia Canada. Only difference (and a must for this recipe) is a very small dash/hint of nutmeg lightly spread on the top spinach before turning over. also as a person added above I too like a sprinkle of cider vinegar at end.
Great recipe! I want to make this for my dinner party but will have to make it in advance (ie an hour or so) is it possible to make to do, or will it be too wilted by the time I serve it? Any suggestion…
Hi Frances, I would just reheat it in a microwave or on the stovetop right before serving. This spinach is supposed to be quite wilted.
I always throw in some white vinegar when cleaning my spinach, to avoid e-coli. Great tips on cooking it!
Don’t forget if you are not going to use your spinach right away, par boil it & then you can freeze it. When you’re doing that, always remember to add salt.
OH how I LOVE spinach! I made this tonight, and it was great! Just my husband and me, so cut the recipe in half, and it was perfect. This may be our new favorite vegetable side dish recipe.
This is exactly how Malay people cook at home! Tasty, and the spinach taste really jumps out. Sometimes we make it a bit liquidify, by cooking it with a little soup, because we eat it with white rice. And a kick of spiciness with chillies!
Thank you again for another easy, tasty recipe. I had some spinach that was going past its prime and I remembered my second favorite omelet is spinach & feta and I needed a refresher on how to cook it. I couldn’t remember if I had to add a little chicken stock or not….
This is how exactly Asian way of cooking spinach! love it, but any other way to have spinach ? thanks.
Can I use coconut oil instead of olive oil
Hello Josway, I haven’t tried making it with coconut oil, but if you do, please let us know how it turns out for you!
Add a good squeeze of lemon and dill – Greek-style – delicious