Recipe by roteir
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (10 ounce) bags
fresh spinach leaves
garlic, thinly sliced
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.
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.
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Fried Spinach
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 157
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See a few simple shortcuts for making easy creamed spinach.
See a quick-and-easy way to make perfect fried eggplant.
See how to make glorious fried squash blossoms.