When I drive up to Portland I always stop by Fubon (Asian grocer) to restock my pantry and see what’s fresh. They have a vast selection of the usual suspects like bok choy and gai lan, as well as, many seasonal varieties that I have not seen or heard of before. Today’s discovery was- Chinese Spinach.
I picked up a bunch to examine it and thought, what makes this different than Popeyes spinach? It looks very much like regular spinach. The big question was, how does it taste? I had to give it a try.
First I tore off a piece and ate it raw. It had a nice sweet flavor. This was a good start. Then I had to decide how to prepare it. I settled on a simple blend of ginger, garlic and green onions. This was a good choice for the spinach and would work well with any Asian green.
What I discovered is that Chinese spinach is sweet, tender and has a clean finish. It taste exactly like spinach, but doesn’t have that gritty feel or that bitter after taste that spinach has. Don’t get me wrong. I really like spinach, but I hate that feel in my mouth. It’s hard to explain. It’s sort of a love hate relationship. Am I the only one?
***All you need to do to clean them is to cut off the root section and wash in cold tap water.
1 pound Chinese spinach, cleaned
1 Tbsp. oil (you can use sesame oil for added flavor)
1 slice ginger, minced
1 clove garlic, minced
2 stalks green onion, chopped
¼ tsp. kosher salt
Blanch spinach in salted water until it is just wilted. Drain.
Place a skillet over LOW heat. Add 1 Tbsp. oil and cook ginger, garlic and salt until fragrant, but not browned.
Add blanched spinach and toss. Keep tossing to coat all the spinach (about 2 min).