2. Add the spinach and stir constantly until it wilts, about a minute.
3. Add the red pepper, sugar, salt, pepper, garlic, and lime juice, and cook another 30 seconds or so, still stirring.
4. Serve immediately.
Variation: Spinach with Lime and Cilantro
Before the oil smokes, add 1 onion, peeled and diced; cook until it is soft. Raise the heat to high, brown the onion a bit, and add the spinach as above, with 1 cup minced cilantro. Omit the red pepper, sugar, and garlic; proceed as in original recipe.
Other greens to use: Chard
Note: You can make this as hot as you like, but don't omit the sugar, a "secret ingredient" that brings all the other flavors together.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.