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Fried spinach

I had the most amazing dinner the other night, part of it was chicken topped with goat cheese and this fried spinach. The fried spinach is what I am attempting to re-create, it was delicious, it was not breaded or anything, but I've no idea how to make it. I've searched on the topic but found posts that were ~7 years old so I figured it was time for a new one. Has anyone made this before?

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  1. Do you mean crispy fried? I sauté spinach in butter all the time, I think the flavor is a bit richer than the usual steaming method, but I've never had it crispy.

    1. try googling palak chaat

      it's served at a place here in DC alone as a salad.

      1. Sautéed Spinach
        Serves: 2

        As served at Legal Seafood, Washington, DC.

        Ingredients:

        • 2 Tablespoons grape seed oil
        • 1 pound fresh spinach, washed and spun dry
        • 8 grape tomatoes

        Method:

        1. In a black cast iron skillet at least 12 inches across top, heat oil over moderately high heat until hot but not smoking and add spinach.
        2. Sauté spinach, turning with tongs, covered, stirring occasionally, until wilted but still bright green, about 1 to 2 minutes.
        3. Add tomatoes, sauté with spinach until heated through, about 1 to 2 minutes.
        4. Serve immediately.

        Note: For additional flavor you can add three large garlic cloves or mushrooms sliced thin lengthwise to the pot when you sauté the spinach.

        1 Reply
        1. re: speyerer

          I was thinking of the crispy Indian version at Rasika - did do a search, and the recipes need tweaking.

          but yours sounds good too.

        2. I also assume you mean deep-fried spinach, if you specified that it wasn't breaded. If so, I have had that in restaurants, and my theory is that the baby spinach leaves are laid out flat and frozen, and then thrown, frozen, into deep oil to fry them. It's the only way I can figure that they don't end up as a balled up, raw in the middle mess.

          2 Replies
          1. re: katecm

            interesting. the crispy version is what I'm looking for, so that could be what they do, I really should have asked the restaurant. thanks!

            1. re: Fromageball

              Had some recently as an app at a Thai restaurant and loved it. It was supposed to be served with peanuts, but those never showed up. Ours was crispy fried (not sauteed) and it was not breaded.

              Am interested too in how it is done.

          2. I watched Emeril a while back and he put it in his deep fryer. He just dropped the leaves in & fried for a few minutes till they were the crispiness he wanted. He only did a few at a time.