I omitted the garlic and served it chilled. I thought it was tasty, but the rest of the family didn't much care for it. I think it would have been received better if it were served hot.
Seasoned Spinach
Photo: Karry Hosford
This Asian-inspired seasoned spinach recipe is easy to make, and great as a stand-alone side or as part of another dish.
This recipe goes with Bibimbop (Rice and Vegetable Medley)
Yield: 6 servings (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 31
- Calories from fat: 26%
- Fat: 0.9g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.4g
- Protein: 2.9g
- Carbohydrate: 4.2g
- Fiber: 2.8g
- Cholesterol: 0.0mg
- Iron: 2.7mg
- Sodium: 214mg
- Calcium: 96mg
Ingredients
- 2 (10-ounce) packages fresh spinach, divided
- 1/4 cup finely chopped green onions
- 1 teaspoon sesame seeds, toasted
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon dark sesame oil
- 1/4 teaspoon kosher salt
- 2 garlic cloves, minced
Preparation
- Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat procedure with remaining spinach. Cool slightly, and squeeze dry.
- Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.
Note:
You will need to steam the raw spinach in two batches, since there is so much of it. Combining the cool ingredients with your hands is easiest.
Seasoned Spinach Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Make-Ahead, Quick/Easy, Entertaining
- CUISINE: Asian, Korean
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Steam
- PUBLICATION: Cooking Light
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Crumb-Topped Spinach Casserole
Oxmoor House
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