Another recipe from ” Alice’s Cook Book” by Alice Hart. This goes well with the Claypot Chicken. You can use any leafy greens like chard, water spinach, bok choy, choy sum or Chinese broccoli.
Ingredients
- 750 g large english spinach leaves
- 2 tbsps groundnut oil
- 3 garlic cloves peeled and finely sliced
- 2 red thai chillies deseeded and finely sliced
- 2-3 tbsps fish sauce or soy sauce if vegetarian
Servings:
Instructions
- Rinse the spinach leaves in a colander and roughly shred. Heat the oil and garlic in a large wok or frying pan and add the chillies when it just begins to sizzle . Cook for about 30 seconds then add the spinach and stir to coat.
- After a couple of minutes when the leaves have wilted sprinkle over the fish sauce. SEason with freshly ground black pepper and serve immediately.
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