English spinach with garlic and sun-dried tomatoes

    25 minutes

    This speedy side dish will enliven whatever it's paired with. Enjoy the vivid colours and lively flavours.

    1 person made this

    Serves: 4 

    • ½ cup (25 g) sun-dried tomatoes (not oil-packed)
    • 1½ cups (375 ml) boiling water
    • 1 tablespoon olive oil
    • 2 onions, cut into 5mm slices
    • 4 garlic cloves, minced
    • 1 tablespoon sugar
    • 1 kg English spinach leaves
    • 1½ tablespoons bacon-flavoured chips (See Note)

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine the tomatoes and boiling water in a small heatproof bowl and set aside to soften, about 10 minutes. Drain, reserving ⅓ cup (80 ml) of soaking liquid. Thinly slice the tomatoes.
    2. Meanwhile, heat the oil in a large non-stick saucepan or flameproof casserole dish over a medium heat. Add the onions, garlic and sugar to the pan and cook, stirring frequently, until the onions are golden brown, about 7 minutes.
    3. Add the tomato soaking liquid, tomatoes, English spinach and bacon chips. Cover and cook for about 2 minutes or until the spinach has wilted.


    Bacon-flavoured chips are not potato chips. Also known as bacon bits, these small chunks are a healthy way to fool your tastebuds into thinking that your English spinach (or salad or sandwich) is topped with freshly fried morsels of fatty bacon. The fat count goes way down (and the saturated fat disappears altogether), plus you get the benefit of soy protein and soy oil, the main ingredients in "fake bacon". You will find bacon-flavoured chips in the spice aisle of the supermarket.

    Health point:

    English spinach supplies an extraordinary wealth of vitamins and minerals, and a host of phytochemicals that work to protect your heart and blood vessels from disease. The B vitamin folate, plentiful in English spinach, lowers blood levels of homocysteine, an amino acid associated with higher risk of heart disease. English spinach is also rich in betacarotene, lutein and cholesterol-lowering plant sterols. And the vitamin C in English spinach can help to prevent stroke.

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