Sauteed Spinach with Toasted Sesame Oil
A delicious and quick spinach saute is a nice addition to any meal.
- 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
- 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.
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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- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 15 minutes or less
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