Title: Fried Spinach Leaves
Source: "Adventures in the Kitchen" by Wolfgang Puck, Calvin Trillin (Random House, 1991)
In a wok or a deep, heavy saucepan, heat about 3 inches of peanut oil to 375 degrees. Clean the spinach leaves well, trim and dry thoroughly. Fry until crisp and translucent, about 2 minutes. Remove with a slotted spoon and drain on clean toweling. Season with salt to taste and serve immediately.
This recipe yields 4 servings.
Nutrition per serving: Calories 78; Fat 7g; Carbohydrates 3g; Cholesterol 0mg; Sodium 67mg; Protein 2g; Fiber 2g; Calories from Fat 81%; Calories from Carbs 15%.
Comments: This is an old Chinese traditional dish which captures the delicate taste of baby spinach perfectly. It can be used as a garnish or accompaniment to many different dishes. The procedure is the same for small or large quantities. However, if cooking a large amount of spinach, fry in batches and keep warm in a low temperature oven. Deep fried herbs also make a great garnish. Basil, Sage and Italian Flat Leaf Parsley are especially good.