Easy Fried Spinach Recipe - Allrecipes.com
Easy Fried Spinach Recipe
  • READY IN 15 mins

Easy Fried Spinach

Recipe by  

"This is a dish I stumbled across while I was in China and tried to emulate. Of all my various original recipes, this is the one of my families favorites. It is simple, requires few ingredients and is easy and fast."

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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2007

It never ceases to amaze me how someone can change a recipe 10 ways to Sunday and then give a rating of 3 or 4 because it just wasn't right. Wise up, people! The first time you make the recipe follow it to the letter. THEN rate it and change it to your liking. This is an excellent recipe just as it stands.

 
Most Helpful Critical Review
Feb 21, 2007

Way to much oil and butter...I don't add the garlic, crushed or sliced, until some of the spinach has wilted down some so that the garlic doesn't burn...Also, add some fresh sliced mushrooms and lots of fresh cracked black pepper..be sure to use a very large frying pan so there is room to keep adding spinach as it starts to saute...Salt shouldn't be added until the very end...Sprinkle some parmesean cheese on top right before serving.

 
Dec 27, 2005

My family loves spinach this way; on occasion I have added bacon. Try after sauteing the garlic, turning off the heat and putting the spinach in the pan, covered, and let sit for a few minutes and it wilts perfectly without being overcooked. My kids ate it when they were small and I never had to doctor it or bribe them to eat their spinach; fresh spinach is the only way to go!

 
Oct 11, 2006

I have been making this at home for years, using olive oil instead of canola. I finish by adding salt and fresh ground pepper to taste, and a splash of balsamic vinagar. This is a tasty way to get our greens that even my husband loves.

 
Dec 24, 2005

After living in China (but eating this at a Japanese teppanyaki restaurant) we make this frequently, only I just use the chopped garlic from a jar, and we always add soy sauce. We add a tiny bit of water, put the lid on the wok and steam it for a few minutes.

 
Sep 03, 2006

As it stands I can only rate this 3 stars. Personally it is too greasy so here are my changes. Use only 1 tbls. each of butter and oil and add chicken broth to make up for quantities. Also crush the garlic rather than slicing. This is much more suited to my taste and also healthier.

 
Feb 01, 2006

Really great recipe. I added some crumbled bacon and roasted garlic almond accents after it was cooked and the flavor was great. My husband ate all of it the first night and requested it again the next evening. Thanks for sharing.

 
Jan 12, 2006

I was afraid this dish was going to need some salt or additional flavor, but it was actually quite nice on its own. I also used jarred garlic and it worked just fine.

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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