Sunday, May 29, 2011

Fresh Spinach with Toasted Sesame Seeds

Tender, baby spinach leaves.  You bought them because you know they are good for you- packed with vitamins and nutrients- but you are not sure what to do with them.

I simply adore spinach leaves and add them to just about everything: soups, pasta dishes, salads, scrambled tofu......  Most of the time,  I just saute them very quickly, add a drop or two of sesame oil and a handful of toasted sesame seeds.  Each beautiful green leaf retains its color when cooked this way and the sesame oil and the seeds add an earthy, exotic flavor to the spinach.

Organic baby spinach leaves come packaged and triple washed. I always keep a big bag on hand. You can also buy them in bunches if you have the time and patience to lovingly wash every single individual leaf.  Spinach is usually very gritty when you buy it this way and you will need to scrub the leaves very well.

You will find that fresh baby spinach leaves cook up very quickly and are the ultimate convenience food. You will never need or want to buy frozen spinach again!

Fresh Spinach with Sesame Seeds

Serves 3
  • 1 pound baby spinach
  • 1 clove garlic, minced
  • 1 tablespoon canola oil or peanut oil
  • 2 teaspoons sesame oil
  • 1 tablespoon toasted sesame seeds
Heat the canola or peanut oil in a wok or a large sauté pan over medium heat, and sauté the garlic for 20 seconds; do not let it get brown.

Add spinach and toss lightly with tongs, so that all pieces cook evenly.

When spinach is lightly wilted, remove from heat, drizzle with sesame oil and toss. Add sesame seeds and toss again. Serve hot, warm, or at room temperature.

Quick. Delicious and Cynfully Good......

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