I wanted vegetables for dinner. Flush out some candy and ice cream. The fastest recipe I could make with the stuff I had on hand was garlic spinach with tamari and rice vinegar. Super easy, and compatible with anything green: asparagus, cabbage, kale, zucchini–dare I say it? Anything green.
Garlic Spinach with Tamari and Rice Vinegar
Yield: just shy of one cup, cooked
- 3 cups washed spinach, loosely packed
- 4 cloves garlic, pressed or minced
- 1 tablespoon olive oil
- 2 teaspoons tamari soy sauce [really, you can substitute regular. I think tamari has a better flavor, but what do I know (EVERYTHING IN THE WORLD)]
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper (totally substitute ground black pepper if that’s all you’ve got. I used white because it wouldn’t show black flecks and sometimes I care, or at least, I pretend to)
- splash rice vinegar
Nota bene: all seasonings to your taste. Adjust at will, Chef You.
Saute the garlic in the olive oil for a couple of minutes over a medium flame, but don’t brown it. Why? Because it’s still got a couple of minutes to cook and you don’t wanna burn it.
Add the spinach. Let the spinach wilt. Let it think about what it has done with its pathetic life, that ends here, now, on the stove.
After the spinach has cooked to your desired amount (remember, despite the previous sentence, spinach is totally dead, so don’t murder it on the stove) , add the seasonings. Let the juices cook just enough to heat up.
Serve. Feel virtuous.