10 ounces fresh spinach, well rinsed and stemmed
1 teaspoon sesame seeds
2–3 tablespoons Asian Marinade (see page 108)1
1 tablespoon dark sesame oil (optional)
In a covered saucepan, cook the still-damp spinach on medium heat for about 4 minutes, until limp but still bright green (the water clinging to the leaves will provide enough moisture). While the spinach is cooking, toast the sesame seeds (see page 354).
In a colander or sieve, drain the spinach, pressing it to remove excess moisture. Toss the drained spinach with the toasted sesame seeds, marinade, and sesame oil if you like. Serve hot or chilled. This can be made up to 3 hours ahead if chilled.
PER 4-OZ SERVING: 36 CALORIES, 3.6 G PROTEIN, I G FAT, 4.9 G CARBOHYDRATE, 154 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
15 minutes
SERVINGS
2 to 4
MENU
Serve with rice and Seasoned Tempeh (see page 85), with Broiled Tofu (see page 261), with Teriyaki Grilled Fish (see page 256), or with Broiled Eggplant with Miso Sauce (see page 74).
This is an unusual way to prepare spinach—with the zing of ginger and the nutty flavor of sesame.
1. If you don’t have Asian Marinade on hand and you want only enough for this dish, use the following quantities: 1 tablespoon soy sauce, 1 tablespoon dry sherry VA teaspoons rice vinegar, a rounded 1/2 teaspoon brown sugar, and a 1/4-inch-thick slice of ginger root. Bring to a boil in a tiny saucepan. Let cool while the spinach cooks. Remove the ginger before tossing with the spinach.