Similar to Ginataang Kangkong or Laing
- 2 bunches fresh spinach, or 1 large package baby spinach, or 16 oz. frozen leaf spinach (thawed)
- 3 large cloves garlic smashed and minced
- 2 Shallots minced (half an onion will do too)
- 1 small piece ginger thinly sliced and cut in sticks
- 2 to 3 slices bacon, cut-up or 1/4 cup cut up salt pork
- 2 dried chilies (more if you like it spicy) or a dash red chili flakes
- 1 can coconut milk
- 1 chicken bouillon cube
- Salt or patis as seasoning
- Fried garlic (optional)
If using fresh spinach, cut off the tough stems and rinse very well.
Cook the bacon, stirring until browned and the fat is rendered. Set the fried bacon aside or take them out of the pan. Sauté the garlic with the ginger in the same fat/oil followed by the onions until onions are transparent. Drop in the chilies. Sauté a few seconds. Add the coconut milk, wait till boiling then drop in the chicken bouillon. Stir until dissolved. Simmer until coconut milk is thickened a little and you can see a little oil separation but do not overcook. Add the spinach and cook until wilted while turning over every so often. Transfer to a serving bowl, sprinkle with fried garlic and serve while hot, with rice.
Chicken bouillon cube may be all the saltiness you need but taste it and season it to your taste or season it at the table.
This dish is good as a side dish with fried fish or pork chops. It is also good by itself as the main dish with rice.
Kusina ni Norie 
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