Sauteed Spinach with Xiao Shing Wine and Garlic

1. Prep the Spinach

Wash your spinach thoroughly to remove any grit or dirt. Place the spinach in a large bowl of cold water and agitate it for about ten seconds. Lift the spinach out of the water and repeat until the water is clear. Dry the spinach using a salad spinner or let it drain on paper towels.

2. Sweat Aromatics

Heat a large pan over medium heat. Add the olive oil and wait until it's hot but not smoking. Add the minced garlic, sauteing until it becomes aromatic and changes to a pale golden color. This will infuse the oil with garlic flavor.

3. Wilt the Spinach

Add the spinach to the pan with a pinch of salt. Stir it around for about thirty seconds until it begins to wilt. The salt will help draw out the moisture in the spinach, aiding in the wilting process.

4. Deglaze

Pour in the Xiao Shing wine. The alcohol will cook off, leaving behind a sweet and savory flavor that compliments the spinach and garlic. Continue to stir until the spinach is about 80% wilted. Turn off the heat and let the remaining heat in the pan finish wilting the spinach. This stage is crucial to avoid overcooking and retaining the vibrant green color of the spinach.