Asian-Inspired Garlic and Ginger Spinach (Vegan)
Spinach is one of those ingredients I can’t imagine my kitchen without. Whether I’m tossing it raw into salads or sautéing it for a quick side, it’s a true workhorse. Here in Portugal, I’m drawn to the dark green bunches at the market, especially in the fall and spring when the cooler nights and warm days create a sweet, slightly bitter flavor that’s just perfect. Today, I’m sharing my recipe for a fast and easy side dish that goes with just about anything… Garlic and Ginger Sautéed Spinach.
Visiting Our Local Farmer’s Market, the Praca da Fruta
As I’m writing this, it’s fall here in Portugal. A favorite time of year for pork to be in the stores. Well to be honest, pork is ALWAYS available in Portugal, BUT fall is when they make the sausages, so there’s more than usual available.
And this weekend, I picked up a lovely pork loin roast and a beautiful bunch of spinach from Praca da Fruta, our local farmers market that runs daily except for Christmas and New Year’s. The market is a sensory delight for any foodie. Bustling with the sounds of vendors, the scent of fresh produce, and the vibrant colors of seasonal fruits and vegetables. It’s the longest-running continuous farmers market in Europe, and our little town of Caldas da Rainha is famous for both the market and our hot springs. If you’re in the area, say hi, and I’ll introduce you to my favorite vendors.
Anyway back the pork lion. I’m cooking it up with a Dijon mustard, garlic, bay leaf, and fennel seed crust. And to compliment it, I’m pairing it with the Garlic and Ginger Sautéed Spinach. I just adore how the slightly bitter greens, fresh ginger, and splash of soy sauce cut through the rich flavors of the pork.
Kitchen Tip to Keep Your House Smelling Fresh When Cooking Dark Greens like Spinach
Growing up our home would reek of the smell of collard greens (yep, I’m a Southern girl). Let’s just say it wasn’t my favorite smell, right up there with the house smelling like fish. But I’ve found ways to cook both, without smelling up your home. WOOT! Here’s the fish recipe, if you want to give it a go.
So, if you don’t want that earthy, slightly musty greens aroma lingering, try adding 1 or 2 teaspoons of white vinegar to the pan. I learned it from a Food Network chef, and while I’m not sure of the science, it works wonders when cooking any greens – kale, collards, Swiss chard, cabbage, and spinach – doesn’t matter, it works. I also open a window, as well.
Choosing and Washing Your Spinach
So, I’m not into that pre-washed and bagged stuff from the supermarket. It’s okay in a pinch, but because of how it’s grown… it has almost no flavor. Yes, you could call me a bit of a food snob, but I do LOVE good ingredients. So, give me fresh spinach straight from the farmer’s market or garden.
Although, right now, the spinach we’re getting in Portugal is full of SAND because of the rainy fall we’ve had. So a soak in a sink full of water or a through wash is an absolute MUST because you don’t want a mouthful of grit ruining your food. I’m also a fan of getting rid of the thick stems. They are just a bit too stringy for my taste unless you’re making soup.
So, if you’re short on time or just need to get dinner on the table, go ahead and use pre-washed or frozen spinach. It’s not the same, but it’s still delicious. And if you really want to keep the bright green spinach color, do the extra step of blanching the spinach in boiling water for 1 minute, before you toss it in the pan to finish up.
Variations and Substitutions
I’ve made this dish using kale, bok choy, Swiss chard, even collards. Yep, it’s pretty versatile. Just remember, each green has its own cooking time and texture. Kale and collards need a bit more time, while bok choy and Swiss chard cook up quickly. And if you want to dial up the Asian flavors, try a sprinkle of toasted sesame seeds or a small dollop of hoisin or fish sauce. For a deeper color, use dark soy sauce, but cut the amount back to 1 teaspoon.
I highly recommend staying with the sesame oil on this one for a more authentic Asian flavor, but if you’re not a fan, substitute your favorite oil. Btw, looking for something just a bit more fancy, but still wanting to use a leafy green? Check out my recipe for Kale Salad with Persimmon and a Zesty Lemon Dressing (there’s no massaging this kale).
A few of my recommended favorite ingredients
Toasted Sesame Oil (it adds a nutty depth that’s hard to beat)
Soy Sauce (for that perfect umami kick)
My favorite microplane (perfect for grating the ginger and garlic, it makes prep a breeze)
And there you have it, an easy to make side dish that impresses whether you’re serving it up to meat eaters or your vegan friends. I’m really looking forward to hearing your thoughts about this dish. What did you pair it with? Any favorite substitutions or tips? Let me know in the comments!
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Garlic and Ginger Sautéed Spinach
Ingredients
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated (about a ¾-inch piece)
- 1 teaspoon toasted sesame oil or substitute olive oil
- 1 large bunch fresh spinach about 4 cups loosely packed
- 2 teaspoons soy sauce
- juice from ¼ fresh lemon
- Salt and pepper to taste
- Splash of white vinegar to tame aroma optional
- toasted sesame seeds for garnish optional
Instructions
- Wash the spinach thoroughly, removing the thick stems if sautéing or eating raw.
- Heat a large skillet over medium-high heat. Add the sesame or olive oil and warm until just shy of smoking.
- Add the spinach and stir as it begins to wilt down. Toss in the minced garlic and ginger, cooking and stirring until fragrant.
- Pour in the soy sauce, cooking just a few more minutes until the spinach reaches your preferred tenderness—bright and tender is best.
- For aroma reduction, splash in a teaspoon of white vinegar, stirring gently.
- Finish with a squeeze of lemon juice, season with salt and pepper, and sprinkle with toasted sesame seeds if desired.
- Serves 2–3, perfect as a side to your weekend roast or a quick weeknight veggie.