Our 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
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