Spinach can be very productive, leaving folks wondering what to do with all of those greens. This Asian- inspired wilted spinach salad uses a pound at a time and is delicious, combining the rich, sweet fresh spinach with the rice vinegar, ginger, pepper flakes and toasted sesame flavors.
Servings4
Ingredients
1poundfresh spinachrinsed well, lightly steamed and cooled
1 1/2tablespoonsAsian sesame oil
1 1/2tablespoonsrice wine vinegar
1 1/2tablespoonsminced fresh ginger
1/2teaspoonsugarpreferably raw
1teaspoonhot red pepper flakes
freshly ground black pepper to taste
2tablespoonssesame seedstoasted
Instructions
Make the dressing ahead of time by combining the sesame oil, rice vinegar, ginger, sugar, hot pepper flakes and freshly ground black pepper. Mix well with a wire whisk, taste and adjust seasonings to suit your preference. Set aside to allow flavors to mingle, at least a half hour.
Toast the sesame seeds in a small heavy pan, like cast iron, over medium heat. Stir constantly until they release their aroma and start to slightly darken. Remove, pour into a cool bowl and stir until cooled down to stop toasting, about 1 - 2 minutes.
To wilt the spinach, wash in a sink full of water thoroughly to remove any residual grit or dirt, shake once or twice and add to a deep, heavy saute pan that has been heating over medium heat and cover until just wilted, about 1 - 2 minutes. Remove the lid, turn the heat to high and let the water evaporate while stirring with tongs, about 30 seconds to 1 minute. Remove spinach using tongs to squeeze out any excess liquid and place into a large serving bowl. Refrigerate until cool.
Once cool pour dressing over spinach and toss several times to mix flavors well, then sprinkle toasted sesame seeds over the top.