Sautéed Spinach or Broccoli with Garlic and Ginger
Blanch first, then a hot pan with garlic and ginger. The blanch is what keeps the color and stops the water ending up in the pan.
- Serves
- 4
- Total
- 20 min
The blanch is the step that makes this work, and it's the one people skip. Straight into the pan, greens release water, the pan cools, and you end up boiling them in their own liquid. Blanched first, they hit hot oil already cooked through and just pick up the garlic and ginger.
It also fixes the color. A blanched green stays green; a sautéed one goes olive.
If it's not right
- Watery: not squeezed dry enough.
- Bitter: burnt garlic. Lower heat, shorter time.
- Olive-colored: skipped the blanch, or overcooked in the pan.
Ingredients
Method
-
Salted water to a boil. Broccoli 2 minutes, spinach 30 seconds. Straight into ice water.
-
Drain and squeeze dry. Spinach especially: wring it in a towel until it stops dripping.
-
Heat the oil in a wide pan over medium-high. Garlic and ginger for 20 seconds, until they smell like something.
-
Greens in, toss for a minute, just long enough to coat and heat through.
-
Salt, and a splash of soy if you want it.
Goes with
- Also good with
- Hummus
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