We eat a lot of spinach around here. Not only does it have obvious health benefits, but it is super easy to make and lends itself to many different seasonings so well. This recipe is case.in.point. Whip this up in a matter of minutes for an Asian-inspired side dish or salad.
- 12 ounces spinach, cleaned and tough stems removed
- 1/4 cup sesame seeds
- Salt to taste
- Soy sauce/ponzu/or alternative to taste
- Dark sesame oil to taste
- Bring a large pot of water to boil and add a dash of salt. While you wait for the water to boil, toast the sesame seeds in a small, dry skillet. Cook over medium heat, stirring or shaking frequently, until they begin to brown. Remove from heat and set aside.
- Once the water boils, cook the spinach until it wilts and the stems become tender, no more than 2 minutes. Remove the spinach with a strainer or slotted spoon and immediately plunge into a bowl of ice water. Once cool, drain the water and squeeze the excess water from the spinach. Place it on a cutting board and chop it fine.
- Season lightly with salt and drizzle with soy sauce and dark sesame oil. Serve.