Spinach with Scorched Garlic

This is one of those simple dishes in which description fails to capture the result. Scorching garlic, while generally a cooking mistake, seasons and scents the oil that brings out the best of the spinach, a lighter pungency from the garlic with the earthier flavors from the spinach.

Because the garlic is left intact, it's not too strong and can withstand the cooking that would ruin minced or sliced garlic.

1 pound spinach, washed, drained, chopped in 1 inch pieces
4 cloves garlic crushed but still in one piece
1 tablespoon oil
salt to taste
1/4 teaspoon sugar (optional)

Bring a good volume of water to a boil, 3-4 quarts is good. Do not salt the water. Use the heating time to finish prepping the other ingredients.

Blanch the cut spinach in the boiling water for 1 minute. Drain, and shock the spinach with cold water.

The spinach will have collapsed and cooked down. Drain, blot or spin the spinach in a salad spinner to remove excess liquid. Spinning works best. I find it easiest to season the spinach after spinning.

Now, when you stir fry the spinach, it will not leak out bitter liquid. The blanching and spinning turns spinach into a great vegetable for stir frying. You can blanch ahead of time and keep the spinach refrigerated or at room temperature for an hour or two before cooking.

Heat the oil in a wok on high heat. Add the garlic and stir fry until the garlic has taken on some dark color on all sides.

Add the spinach and stir fry to coat the spinach evenly in the oil, breaking up any clumps.

Serve immediately.

I picked up this dish from Barbara Tropp's The Modern Art of Chinese Cooking. It's out of print as are many of the best Chinese cookbooks, but still readily available in the used book market. 

A similar dish done with Yu Choy can be seen at the Steamy Kitchen blog. The basic idea is adaptable to any quick cooking greens.