Spinach with black pepper and garlic (Pahk spi-naht paht gratiem prik Thai) from Quick & Easy Thai: 70 Everyday Recipes (page 123) by Nancie McDermott

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Meatballs in Panaeng curry sauce (Panaeng look chin neua sahp); Catfish soup with bamboo shoots (Gaeng leuang plah)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • jdub1371 on August 27, 2017

    This came out way too salty-- I suspect due to the Thai Kitchen fish sauce I used. I might have added a wee bit too much, since I was kind of eyeballing the amounts for the small quantity of spinach I had. But I will definitely try again with better-quality fish sauce or much, much less of the TK because it's super-fast and easy and underneath all that salt I could taste how good this spinach could be.

  • Gio on May 04, 2016

    Pg. 124. A 5-Star winner for us. I subbed chopped escarole for the spinach and it was fantastic. Sweet flavored greens in a slightly spicy sauce that together could be used as a side for any kind of main. This will be one of two recipes for leafy greens I'll use for a long long time, the other being a typical Italian prep.

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