2 Reviews

I like the ingredients of this recipe however I didn't like the cooking method. I felt that putting the japone chilies in the bottom under the spinach for those first 3 minutes might have scorched them, creating a bitter flavor to the spinach. Next time, I will toss the garlic, oil, and chilies with the spinach before setting the lid on to steam-cook it. Thanks for posting.

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Chef*Lee July 20, 2008

This is standard home and restaurant fare in China. My kids have grown up with this, and don't realize that kids aren't supposed to like spinach.

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KunmingCook January 22, 2011
Garlicky Greens