Garlic Sesame Spinach
Tender spinach is quickly blanched, squeezed dry, and tossed with toasted sesame oil, garlic, and a splash of soy, in the style of Korean namul. It's a simple, savory side that's good warm, at room temperature, or chilled.
15 mins
4 servings
Ingredients
- 1 pound Fresh Spinach
- 1 clove of Garlic
- 1 Scallion
- ¼ teaspoon Kosher Salt
- 2 teaspoons Low-Sodium Soy Sauce
- 2 teaspoons Sesame Oil
- 1 teaspoon Sesame Seeds
Directions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
- Add the spinach and cook just until wilted, 30 to 60 seconds. Drain and plunge it into the ice water to stop the cooking.
- Drain again, then squeeze the spinach firmly by handfuls to remove as much water as possible. Roughly chop it.
- In a bowl, toss the spinach with the sesame oil, garlic, soy sauce, and salt until evenly coated.
- Sprinkle with the sesame seeds and green onion. Serve warm, at room temperature, or chilled.
