Sesame-Seasoned Spinach

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In Korea there is an entire category of side dishes called namul. These are boldly seasoned vegetables from the land and the sea. This particular recipe reflects Korea’s love of both spinach and sesame seeds. The seeds are always toasted before serving for a boost of flavor. This namul can be served alone or as one of the colorful elements in bibimbap.

 Sesame-Seasoned Spinach
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1/4 cup water

  • 1 pound baby spinach, (about 20 cups)

  • 1 tablespoon toasted sesame seeds, (see Tip)

  • 2 teaspoons reduced-sodium soy sauce

  • 2 teaspoons toasted sesame oil

  • 1 small clove garlic, minced

Directions
  1. 4 servings, about 1/2 cup each

  2. Place water in a very large pot or Dutch oven and bring to a boil over high heat. Add spinach and cook, stirring frequently, until completely wilted, 2 to 3 minutes. Transfer to a colander and let stand until cool enough to handle. Squeeze out excess water.

  3. Coarsely chop the spinach. Place in a bowl and mix in sesame seeds, soy sauce, sesame oil and garlic. Serve at room temperature.


Nutritional Facts

Servings
4
Per serving
Calories
56
Carbohydrates
4g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
3g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
424mg
Sodium
152mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
0
Nutrition bonus
Vitamin A (183% daily value)
Folate (32% dv)
Iron &amp
Magnesium (19% dv)
Vitamin C (15% dv).

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