Sesame spinach is the recipe you’d make when you’re feeling lazy.
In my household, there’s always some sort of green veggie served every night, but at times I can’t be bothered to stir-fry them (which is my default mode in cooking vegetables). When I have spinach at home, I almost always make this recipe.
It’s actually a Korean dish, and the original recipe calls for toasted sesame seed. I almost never use it because it’s never in my pantry. Some variations also call for spring onion for garnish, which I sometimes use when I have them at home. Most of the time, though, the spinach will be served as is.
Cooks in 5 minutes
- spinach (you can use as much or as little as you want)
- sesame oil (1-2 tablespoon or so, depending on how much spinach you have. I love sesame oil so I tend to use more)
- crushed garlic (about 2 or 3 cloves, depending on how much you love garlic. I really, really love garlic)
- soy sauce (about 1 teaspoon or so. You can always add more later on)
- Bring a pot of water to a boil and blanch the spinach for 30 seconds.
- Drain the spinach and squeeze the excess water.
- In a bowl, combine crushed garlic, soy sauce, and sesame oil. Add the spinach to the bowl and coat well. Enjoy!
Ps. If you don’t have a garlic crusher, or have one but can’t be bothered to clean them afterwards like me, I usually just chop the garlic very finely and use the the knife upper blade (nearer to the tip) to crush the garlic. Put your blade on top of the chopped garlic, then press down at an angle, multiple times. …I hope that makes sense.