Cooking Light, MARCH 2003
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.
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
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.
Yield: 6 servings (serving size: 1/4 cup)NUTRITION PER SERVING
CALORIES 31(26% from fat); FAT 0.9g (sat 0.1g,mono 0.3g,poly 0.4g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 96mg; SODIUM 214mg; FIBER 2.8g; IRON 2.7mg; CARBOHYDRATE 4.2g
**Notes: I don't know why they say to serve chilled or room temp, it's better hot. It's hard to serve hot because you have to have everything ready before hand and then basically cook the spinach like 20 seconds before the rest of your meal is done cooking or else it will go cold. Also, I use chili sesame oil in this. I didn't add the sesame seeds tonight because I forgot to toast them beforehand, but I really think they're worth it.
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