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Fresh spinach tossed in a hot pan with plenty of garlic until just wilted and glossy. It's the classic Chinese-style green side, ready in 5 minutes. Spinach is packed with folate, vitamin A and vitamin K.
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Heat the oil in the wok over a high heat. Add the garlic and stir-fry until fragrant but not browned (20–30 seconds).
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Add the spinach in 2–3 batches, tossing each batch until it starts to wilt before adding the next (2–3 minutes in total). If using frozen spinach, stir-fry until hot all the way through (3–4 minutes).
3.
Season with the salt and pepper. Tip off any liquid from the bottom of the pan and serve straight away.
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Storage information
Best eaten straight away. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. Not suitable for freezing once cooked.
Tip
Extra flavour: Swap the salt for 1 tsp reduced-salt soy sauce or ½ tsp fish sauce (contains soya/gluten or fish), or add a little grated ginger with the garlic.
Cost-saving tips
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