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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Seasoned Spinach

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)

Cooking Light MARCH 2003

  • Yield: 6 servings (serving size: 1/4 cup)

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.

 

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
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Seasoned Spinach recipe

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