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Garlic Water Spinach

Basic Water SpinachOur town doesn’t have much, but it does offer a nice little Farmers’ Market on Thursday mornings.  After hearing about it a few months ago, I finally found the time to check it out a few weeks ago with a friend, then decided I need to visit it weekly.  Last week, I picked up some water spinach even though I had no idea what to do with it.  So, I heeded the advice from the farmer behind the booth who told me how he prepares it in his home with a simple sauté method.

I love regular fresh spinach and baby spinach, so I wasn’t too surprised that I also loved this.  Ben and I kept snacking on it one evening right after I prepared it for my first time.  Do not be afraid of the stems.  Chop off the very ends, but leave the rest for consumption as they add a welcoming crunch.  You do not need many seasonings, but can add soy sauce and other spices not listed below.  Otherwise, I believe less is more here.

Garlic Water Spinach

Printable Recipe

2 tablespoons vegetable oil
2-3 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1 large bunch of water spinach
salt, to taste
pepper, to taste

Wash the spinach under cold water and gently dry with a paper towel.  Cut off the very ends of the stems, if necessary, and discard. Set aside the rest of the stems and leaves.

Heat the olive oil in a large skillet over medium-high heat.  Stir in the garlic and cook until just fragrant, about 1 minute.  Add the water spinach and toss until coated with the garlic oil.  Sauté for about 3 minutes, or just until the spinach begins to shrink and wilt.  Season with salt and pepper.  Serve immediately.

Source:  Pennies original, inspired by the local farmer :)

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  1. this is a classic dish in southeast asia-with the addition of oyster sauce/soy sauce/and-or/fermented soy bean sauce.

    oh and a few hot chilis in with the oil and garlic before the greens.


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