Oil-Free Spinach With Ginger and Garlic
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small garlic cloves, minced
- 1half-inch piece ginger, peeled and grated, or finely chopped
- 1pound spinach, washed well and drained, thick stems removed
- Salt
- pepper
Nutritional analysis per serving (4 servings)
41 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put ½ inch water in a large, wide soup pot over high heat. When water boils, add garlic and ginger.
- Step 2
Add large handful spinach to the pot. Season lightly with salt and pepper, then twirl with tongs to barely wilt the spinach, about a minute or less. Using tongs, transfer to a serving bowl. Repeat until all the spinach is cooked.
Private Notes
Comments
In Japanese dishes of this kind the water is usually squeezed out after boiling. You put the spinach leaves whole into the boiling water and remove them after a few seconds. Then you lay them on a cutting board until they cool enough so you can touch them. Next you squeeze them into a tight ball with your hands to get rid of some of the water.Finally cut and season the greens as you like. The taste is much richer, and whatever vitamins are lost are made up in the extra spinach you'll eat.
This is a great quick recipe for spinach. I usually make an ohitashi style spinach but this was way easier and far healthier. Served with the turkey scallion meatballs, ginger soy sauce and plain rice.
I love ginger!! I loved this!
In Japanese dishes of this kind the water is usually squeezed out after boiling. You put the spinach leaves whole into the boiling water and remove them after a few seconds. Then you lay them on a cutting board until they cool enough so you can touch them. Next you squeeze them into a tight ball with your hands to get rid of some of the water.Finally cut and season the greens as you like. The taste is much richer, and whatever vitamins are lost are made up in the extra spinach you'll eat.
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