Sautéed Spinach with Ginger, Scallions, and Soy Sauce

1. Clean the Spinach

To clean the spinach, place it in a large bowl of cold water. Agitate the spinach for about ten seconds then remove it from the water. Repeat this process until the water is clear. Don't pour the water and spinach into a colander, as this could pour the sediment back onto the spinach. Drain the cleaned spinach on paper towels or spin in a salad spinner to remove excess water.

2. Saute the Aromatics

In a large pan, heat the oil over medium heat. Once the oil is hot, add the finely chopped ginger and scallions. Cook these until they're fragrant but not browned, about 1-2 minutes.

3. Wilt the Spinach

Add the cleaned spinach to the pan along with a pinch of salt. Stir the spinach continuously, bringing the wilted leaves from the bottom to the top, allowing the raw leaves to come into contact with the heat.

4. Add Soy Sauce

Once the spinach is about 80% wilted, add the soy sauce. This ingredient disperses easily and acts as a seasoning, enhancing the flavor of the spinach. Cook for another minute until the spinach is fully wilted but still vibrant green.

5. Season and Serve

Turn off the heat and season the dish with freshly ground black pepper. Stir well, then serve immediately.