10 mins
Spinach with Sesame and Garlic
Recipe by Graham
Spinach with Sesame and Garlic is a fun take on spinach, with the spinach wilted in sesame oil with garlic, and sprinkled with toasted sesame seeds. It's a recipe that's quick, easy, and tastes really good. The 'trick' is not to cook spinach beyond the point that it just wilts and also to drain and dry the spinach leaves as well as you can, using a salad spinner if need be, before cooking them.
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Currently displaying quantities in US Imperial Measurements
How to Cook Spinach with Sesame and Garlic
- Remove any thick stems from the spinach. Soak the spinach in water to loosen any sand or dirt, then drain and repeat. Place the cleaned spinach in a salad spinner to remove any excess moisture.
- Heat half the sesame oil in a large frying pan (skillet) over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach to the pan, packing it down with your hand. Use a couple spatulas or wooden spoons to lift the spinach and turn it over so that it gets well coated with the sesame oil and garlic. Turn a couple of times then cover the pan and cook for one minute. Uncover and turn the spinach again. Cover the pan and cook for an additional one minute.
- After 2 minutes of covered cooking the spinach should be completely wilted. Turn the heat to low and stir in the sugar and soy sauce. Remove from the heat and add salt to taste. Serve hot or warm, drizzled with the remaining sesame oil and sprinkled with the toasted sesame seeds.
GRAHAM'S HOT TIP:
If you can't get hold of ready-toasted sesame seeds, do it first. Heat a non-stick frying pan (stick-free skillet) on medium high heat, add the raw sesame seeds and stir with a wooden spatula. The seeds will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted (they may even make a popping noise and jump like popcorn). Remove them from the pan into a separate bowl as soon as they are done.
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