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V Asian Style Creamed Spinach
Adapted from Food and Wine, May 2013; recipe serves 4; to table in about 5 minutes from start of cooking - the cleaning and chopping of the greens take most of the time. Remember that the amount of greens remaining after cooked will be about 10- 20% of what you started with.
2 Tablespoons oil - canola or peanut oil
3 garlic cloves, minced - I used 2 large cloves for a triple batch of the recipe
10 ounces baby spinach -- I used a mix of spinach, dandelion greens and Swiss chard(removed the stems from the chard)

1/4 cup unsweetened coconut milk(found in Asian section of grocer)
1 Tablespoon fish sauce(found in Asian section of grocer)
Fried onions, preferably Thai, or Durkee dehydrated onions for serving -- we didn't have either, so I thinly sliced an onion and then fried in a small saucepan until dark brown and crispy -- it takes a bit of time, but they taste really good - just keep watching because once they start to turn brown, they go quickly.
In a large skillet, heat the oil until shimmering. Add the garlic and cook over high heat, stirring for 30 seconds. Add the spinach all at once and toss until nearly wilted. Add the coconut milk and fish sauce and cook until greens are tender and the milk has reduced - about 3 minutes. Serve with onions sprinkled on top.