Garlic and Ginger Sautéed Spinach
Discover a quick, vibrant side that brings a sophisticated Asian twist to fresh spinach making this the perfect side for pork, turkey, duck, even fish. Tender leaves are gently sautéed with fragrant garlic and warm ginger, kissed by nutty toasted sesame oil and a splash of savory soy sauce. Finish with a squeeze of lemon for a pop of freshness.
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.
