|On a sushi plate. Yeah!|
Even as an adult, I really wasn't a fan, until I had it in this "special" way. Funny thing was, it wasn't even special - in fact, it was just a side dish that was served with mashed potatoes from an Italian restaurant. My mother-in-law loved it so much that I got curious and tried it. And fell in love with it ever since. It was actually just boiled spinach with lots and lots of garlic (thanks to my mother-in-law for the recipe!)
Now, it is a staple at our house. I was actually wondering why it took me a while to blog about this, when we have this dish several times a month. Nothing but some good ole' antioxidants to keep the family healthy! (We eat too much sweets so we need to balance it out hahaha).
What you need:
6 oz pack fresh spinach
6 cloves of garlic
1 teaspoon extra virgin olive oil
1/4 cup culinary broth
What to do:
Wash spinach thoroughly and dry.
Place a pot over medium-high heat and add olive oil. Saute garlic for about a minute, or until sides begin to brown.
Add spinach and broth. Cover. Turn down heat to low. Cook for a minute or two. Serve hot. (Easy peasy!)
Tips, Tricks and Tweaks:
1. Substitute water for culinary broth.
2. Top with crushed garlic bits (anti-vampire!).
3. Serve with bagoong (ala Chowking's Kangkong with bagoong).