Light Spinach Side

July 31, 2005 at 4:30pm By: Mr. T Posted in Mr. T's Den

Here’s an easy side dish using fresh spinach as the base- serves 2 and takes about 5 minutes-

Ingredients:
Bag of fresh spinach, washed
Garlic, 1-3 cloves
Thai style chilis (the little green or red ones), 2-3
Fresh half lemon (if you like sour)
(salt to taste - or salty substitute)

OK Sautee your garlic and chilis (both spliced or chopped up) in olive oil under medium hot heat for a few minutes. The garlic will start to turn dark and the chilis will get bright in color after a few minutes. Pour in the entire bag of spinach. Remember - this reduces extremely fast. Using a pair of tongs and a spatula, or some similar combination, rapidly stir the spinach so the oil, garlic and chilis are spread around the spinach. The spinach should be done in no more than 60 seconds. Remember, you want them briefly sauteed so they retain some body as opposed to the mushy and stringy stuff you get from a can.


Sprinkle lemon juice to taste on the spinach and enjoy.


I made this this morning using some variant of chilis courtesy of Mr. Wilson’s garden and it was pretty good. Note: I am extremely sensitive to overly salty food unlike many people, so you will probably want to use a bit of kosher salt as well although I did not use any. I actually put on some fresh cut romano cheese I normally use for chicken to give it an added flavor. In a lot of asian countries, the salt flavor would be provided by using fried or dried anchovies or salted baby shrimp (the latter of which you can get in asian or mexican stores in the US).

This dish is for people who like flavor - with a nice contrast between the garlic, chilis, lemon, and salt (if you like) flavors intermingling. Using too much garlic or chilis can make it too overpowering however. This goes great with fish as a main entree, or some other seafood.

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Mr. Wilson August 1, 2005 at 5:09pm

Thanks for the tip, Mr. T. I knew you’d whip up something nice with the chiles. I don’t know if I’ll be able to try your recipe, though. I’ve never been a big spinach fan. I suppose I could buck up just this once.

I’m looking forward to hearing what you do with the yellow squash/assault vegetable I gave you.

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