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Sauteed Spinach with Toasted Sesame Oil

April/May 2005, EatingWell Serves Two

Your rating: None Average: 4.1 (16 votes)

A delicious and quick spinach saute is a nice addition to any meal.



READER'S COMMENT:
"Yummy! I doubled the recipe and didn't use quite as much ginger as the recipe called for, but the result was very flavorful and tasty. Not only was is good, it was fast and easy to make as well! "
Sauteed Spinach with Toasted Sesame Oil Recipe

Ingredients

  • 2 teaspoons toasted sesame oil
  • 1 tablespoon sesame seeds
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed
  • 2 teaspoons rice vinegar
  • 1 teaspoon reduced-sodium soy sauce

Preparation

  1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.

Tips & Notes

  • Ingredient Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.

Nutrition

Per serving: 102 calories; 7 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 195 mg sodium; 732 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 1/2 fat


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