Whole spinach leaves gently wilted in chicken bouillon, seasoned with lightly sautéed garlic. It can’t get any simpler than this. Spinach with Chicken Broth sounds humble but is really delicious. This 5-ingredient side dish is a classic comfort food and you’ll find yourself gobbling down spinach faster than Popeye!
Weeknight dinners just got easier with this spinach chicken broth side dish. Takes about 15 minutes from prep to table, and using mature spinach makes it a more forgiving recipe. A few minutes overcooking won’t hurt it. No need to chop up the spinach, since our recipe uses the whole leaves.
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Ingredient Notes
A few important notes on some of the ingredients used in this Spinach with Chicken Broth recipe:
Garlic: Fresh minced garlic is essential here. After all, it’s just one of four ingredients… Don’t use jarred garlic—it has a vinegary tinge that messes up the flavour of this simple dish.
Oil: Just a little splash to bring out the aroma of the garlic.
Spinach: Best to use mature spinach (also known as adult spinach or whole spinach). It doesn’t cook down to nothing and actually sort of holds its texture, even though it still gets nice and soft.
Chicken Bouillon Powder: This is concentrated Chinese chicken broth that is useful for injecting FLAVOUR into recipes. We use it in our Instant Pot Chicken Pho, Chinese Chicken Curry, and Chili Garlic Brussels Sprouts recipes. LKK or Knorr are the most common brands, and you can find them at any East Asian supermarket.
See recipe card for quantities.
Top Tip
Make sure to wash your spinach thoroughly. Mature spinach comes in bundles, and unlike baby spinach, they can hide a lot of dirt in between their leaves. We use a salad spinner to soak the spinach several times to rinse out all the grit, before draining and spinning to dry.
Instructions with Pictures
Step 1. Heat oil over medium heat. Add garlic and sauté until fragrant. (Don’t let it brown.)
Step 2. Nestle the spinach into the skillet and pour over bouillon and water.
Step 3. Bring to a simmer and cook, uncovered, flipping the spinach occasionally until soft.
Step 4. Transfer the spinach and chicken broth to a plate and serve.
Storage Tips
Spinach in Chicken Broth is best served immediately. Cooling and reheating will make it mushy.
Fridge: If you must, you can refrigerate leftovers for one day before serving.
More Savoury Side Dishes
Looking for other recipes like this? Try these:
What to Pair with Spinach in Chicken Broth
These are my favorite mains to serve with this side dish:
Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.
Recipe Card
Spinach with Chicken Broth and Garlic
Equipment
- Wok or large skillet
Ingredients
- 1 tablespoon oil
- 5 cloves minced garlic
- 8 ounces mature spinach around 225 grams
- 1 tablespoon chicken bouillon powder
- ⅓ cup water
Instructions
- Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add 5 cloves minced garlic and sauté until fragrant. Don’t let it brown.
- Nestle 8 ounces mature spinach into the skillet. Pour over 1 tablespoon chicken bouillon powder and ⅓ cup water.
- Bring to a simmer and cook, uncovered, flipping the spinach occasionally until soft.
- Transfer the spinach and chicken broth to a plate and serve.
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