Spinach with Ginger and Chile

  • 1 to 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 4 across cuts stripped, new ginger
  • 1 new red or green chile or 1 dried red chile
  • 1 to 1 1/2 pounds spinach, extreme stems eliminated, leaves washed and dried

    Stage 1
    Heat oil in an enormous wok or skillet over medium-high intensity. Season oil with salt and add ginger and chile (if utilizing a new chile, try to slice a cut in it to keep it from rushing in the hot oil).

    Stage 2
    At the point when ginger starts to sizzle, add spinach to skillet and throw, utilizing utensils, to cook and equitably convey flavor, until spinach is delicate and shriveled, 1 to 2 minutes. Serve warm or at room temperature.

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