When you cook these Chinese spinach, the water from the spinach turns to a beautiful bright red color. The leaves are light to dark green with reddish purple veins in the center. The flavor is sweet and savory, with a tender and creamy texture. It’s full of flavor and takes no time to prepare. It’s a wonderful accompaniment to any main course. Love them!

1 big bunch of Chinese spinach
3 garlic cloves, roughly chopped
1 tablespoon good olive oil
Squeeze of lemon
Sea salt
Freshly ground black pepper

Wash the spinach throughly, discard any yellowed leaves and trim off the roots. We like soaking them in water for 5-10 minutes, drain and repeat.

In a large saute pan, heat the olive oil on high heat, add the garlic and saute til fragrant, but not browned. Add the spinach, be careful as the oil is hot and it will sizzle. Toss the spinach with garlic and oil on high heat, and cook until the spinach is slightly wilted, about 45 seconds. Remove, add a squeeze of lemon and serve immediately.

In Shanghai, these are called mixi.