I found this recipe about a week ago when an old boss of mine suggested that I explore Asian cooking to use up some of my six heads of garlic. This one popped out at me. Basically you fry some garlic, then remove excess oil and toss with spinach and vinegar until the spinach is somewhat wilted. You don't want to totally obliterate the spinach - just a nice wilt.
I will confess, I didn't use nearly as much oil as Ming suggests. But I really like this recipe and recommend you try it with some nice winter meat or potatoes.
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