Photo: Karry Hosford
Yield
6 servings (serving size: 1/4 cup)

This Asian-inspired seasoned spinach recipe is easy to make, and great as a stand-alone side or as part of another dish.

How to Make It

Step 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.

Step 2

Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.

Chef's Notes

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.

 

Ratings & Reviews

LightestFan's Review

LightestFan
January 13, 2014
N/A

GayleR's Review

Belladonna714
March 30, 2012
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.

Amerylla's Review

Amerylla
June 23, 2011
Wow, I thought this was incredibly awful, and I'm a huge spinach, sesame oil fan.

Belladonna714's Review

GayleR
January 30, 2010
This was easy, fast, and very tasty. Seasame oil gives it a nice nutty flavor. Served with brown rice and CL soy salmon with coconut-cilantro chutney...also very good!

carolfitz's Review

carolfitz
April 24, 2009
Rather than steaming, quick-cooked the spinach in a saute pan using just the water left on the leaves. Eliminates the need to "squeeze dry." Strong, dark flavor. Served with mahi-mahi & CL's Thai coconut-curry sauce.