Seasoned Spinach

Name: Seasoned Spinach
Yield: 6 servings (serving size: 1/4 cup)
Ingredients: 2 (10-ounce) packages fresh spinach, divided; ¼ cup finely chopped green onions; 1 teaspoon sesame seeds, toasted; 2 teaspoons low-sodium soy sauce; ½ teaspoon dark sesame oil; ¼ teaspoon kosher salt; 2 garlic cloves, minced

5 Ratings
4 Reviews

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

Recipe by Cooking Light March 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:

6 servings (serving size: 1/4 cup)

Nutrition Info

Ingredients

2 (10-ounce) packages fresh spinach, divided
¼ cup finely chopped green onions
1 teaspoon sesame seeds, toasted
2 teaspoons low-sodium soy sauce
½ teaspoon dark sesame oil
¼ teaspoon kosher salt
2 garlic cloves, minced

Directions

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.

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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.

Nutrition Facts

Per Serving:

31 calories; calories from fat 26%; fat 0.9g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.4g; protein 2.9g; carbohydrates 4.2g; fiber 2.8g; iron 2.7mg; sodium 214mg; calcium 96mg.

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GayleR

03/30/2012

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

06/23/2011

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

Belladonna714

01/30/2010

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

04/23/2009

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.

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