Spinach With Sesame Seed Recipes

JAPANESE SPINACH WITH SWEET SESAME SEEDS

Steps:

• Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
• Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.
• Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

SAUTEED SPINACH WITH SESAME - KOREAN

Steps:

• Put 2 T. of the oil in a large skillet over medium heat for one minute. Add garlic. The instant it begins to sizzle, add spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low.
• Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat. Taste to see if you need additional salt or soy sauce. Serve hot, warm, room temp or cold.
• Before serving, drizzle with remaining sesame oil and spinkle with sesame seeds.

SPINACH WITH SESAME SEED

Steps:

• In a large saucepan cook spinach in 2 cups boiling water for 2 minutes; drain and rinse in cold water.
• Drain again and squeeze dry.
• Chop spinach coarsely and set aside in a deep serving dish.
• In a small skillet over high heat toast sesame seed until light brown (2-3 minutes)and then sesame seed to a mortar and crush with pestle.
• Stir in soy sauce and sugar.
• Toss sesame seed mixture with spinach and serve.

SPINACH WITH SESAME SEEDS

Steps:

• Heat a saute pan over medium heat. Add the spinach, oil, sugar and soy sauce. Cook the spinach, stirring, until the leaves are just wilted, about 3 minutes. Spread the spinach out flat on a plate to cool quickly in the refrigerator for 10 minutes. (This will keep it a vivid green.)
• When the spinach is cool, taste and correct seasoning. Pile in a bowl and sprinkle with toasted sesame seeds.

SESAME SPINACH

Steps:

• Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
• Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.

COLD SESAME SPINACH

Steps:

• Wash spinach well, discarding any course stems, and drain in colander. In a 3- to 4- quart saucepan bring water to a boil. Add spinach and steam covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce, and salt and pepper to taste. Chill spinach, uncovered, for 25 minutes.
• While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.
• Toss spinach with sesame seeds and vinegar.

SAUTEED SPINACH LEAVES WITH SESAME SEEDS

Steps:

• Pick over the spinach and tear off and discard any tough stems. Discard any blemished leaves. Rinse the spinach and drain well.
• Heat the olive and sesame oils in a large skillet to hold the spinach. Over high heat add the spinach, sesame seeds, garlic, clove, salt and pepper to taste and the pepper flakes. Cook and stir rapidly until wilted and most of the moisture has evaporated. Remove the garlic and serve immediately.

JAPANESE-STYLE SPINACH, WITH SESAME SEEDS

Steps:

• Toast sesame seeds by placing them in a pan in a 300-degree oven for about 10 minutes, until lightly brown. Set aside.
• Thoroughly wash spinach, dry it and remove stems. Coarsely chop.
• Heat peanut oil in a large skillet, add spinach and cook, stirring, from three to five minutes, until the moisture has evaporated from the pan and the spinach has just wilted.
• Spoon spinach into a serving dish, toss with sesame oil and soy sauce and serve sprinkled with sesame seed.