I learned a tasty way to cook spinach!
Jul. 21st, 2006 08:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
flexagonGot this recipe from a cookbook of my mother-in-law's:
1 pound fresh spinach, washed, stems trimmed
3 tablespoons sesame seeds
2 tablespoons superfine (confectioner's) sugar
2.5 tablespoons soy sauce
Cook spinach leaves in boiling water until just wilted, about 30 sec. Rinse immediately under cold running water, drain well, chop coarsely. Note: this gives the spinach a rather robust but rubbery texture, a lot like the thicker kind of seaweed you get in miso soup.
Heat a large heavy skillet on medium-high heat. Add sesame seeds and cook, shaking pan constantly, until lightly browned. Transfer seeds to small bowl or mortar and crush with spoon or pestle until finely ground. Warning: this takes a while! But you have to do it, to release the sesame oil in the seeds. Add sugar and keep grinding. Stir in soy sauce.
Toss spinach with dressing in a bowl. Can be served cold or at room temperature.
Serves 2 to 4.
1 pound fresh spinach, washed, stems trimmed
3 tablespoons sesame seeds
2 tablespoons superfine (confectioner's) sugar
2.5 tablespoons soy sauce
Cook spinach leaves in boiling water until just wilted, about 30 sec. Rinse immediately under cold running water, drain well, chop coarsely. Note: this gives the spinach a rather robust but rubbery texture, a lot like the thicker kind of seaweed you get in miso soup.
Heat a large heavy skillet on medium-high heat. Add sesame seeds and cook, shaking pan constantly, until lightly browned. Transfer seeds to small bowl or mortar and crush with spoon or pestle until finely ground. Warning: this takes a while! But you have to do it, to release the sesame oil in the seeds. Add sugar and keep grinding. Stir in soy sauce.
Toss spinach with dressing in a bowl. Can be served cold or at room temperature.
Serves 2 to 4.
