Spinach and Red Shen Choy in Garlicky Broth Recipe

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Shao Z.

Tender baby spinach and red shen choy are briefly simmered just until wilted, then served very simply with a broth flavored with lightly browned garlic. I can't think of an easier way to put a delicious side dish on the table.

Note: Shen Choy is also known as red amaranth and can be found in most Asian markets. If unavailable, you can use more spinach or any semi-tender green like watercress, iceberg lettuce, or snow pea shoots.

Recipe Facts

Active: 10 mins
Total: 15 mins
Serves: 3 to 4 servings

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Ingredients

  • Kosher salt

  • 6 ounces (about 1 1/2 quarts tightly packed leaves) baby spinach, trimmed and washed

  • 6 ounces (about 1 1/2 quarts tightly packed leaves) red shen choy, trimmed and washed (see note)

  • 1 tablespoon vegetable, canola, or peanut oil

  • 6 cloves garlic, roughly chopped

  • 1 1/2 cups homemade or store-bought low-sodium chicken or vegetable stock

Directions

  1. Bring a large pot of salted water to a boil. Add the shen choy and boil for 1 minute. Add spinach and continue boiling 1 minute longer. Drain well and place in a large shallow serving bowl.

  2. Heat the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until it’s a little soft and starting to turn golden brown, about 5 minutes. Add the broth, bring it to a boil, and season it with salt if needed. Pour the hot broth with the garlic on top of the greens. Serve immediately.

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Nutrition Facts (per serving)
65 Calories
4g Fat
6g Carbs
4g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 65
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 338mg 15%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Total Sugars 0g
Protein 4g
Vitamin C 30mg 150%
Calcium 159mg 12%
Iron 3mg 15%
Potassium 622mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)