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 Cooking Light

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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

  1. 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.
  2. 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.

 

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