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

Makes 2 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

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.

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

1/2 Carbohydrate Serving

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

TIP: 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.

I had tons of spinach on hand and this dish seemed to be a good pairing for the asian meatballs and brown rice I was having for dinner. This was so delicious and full of flavor. I've made sauteed spinach before but the sesame oil makes such a difference in this dish. I only had baby spinach and it turned out well, if a little bit more wilted.

Laura, San Antonio, TX