Saturday, February 17, 2007
Spinach with Black Pepper and Garlic
I had a bag and a half of spinach leftover from a complicated recipe I never had time to make last week. This morning I was flipping through cookbooks and found this recipe in Quick & Easy Thai by Nanci McDermott. Spinach with Black Pepper and Garlic (pank spi-naht paht gratiem prik thai) is really easy to make so I threw it together for a quick lunch in between errands. I normally don't sit down to a big plate of spinach, but it actually was quite filling.
Heat oil a wok or large skillet for about 1 minutes. Add garlic and toss well in the oil. Add the spinach and gently toss to coat in the oil. Add the fish sauce, sugar, pepper and water. Toss well and keep tossing until all the spinach is wilted and tender, 1 to 2 minutes. Turn onto a deep plate, sauce and all. Can be served hot, warm or at room temperature.