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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe was created to accompany Cold Poached Chicken with Ginger Scallion Oil . Ingredients:
a 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total) |
1 cup water |
1/2 teaspoon asian sesame oil |
1/2 teaspoon soy sauce |
2 teaspoons sesame seeds |
1/2 teaspoon rice vinegar (preferably seasoned) |
Directions:
1. 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.
2. 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.
3. Toss spinach with sesame seeds and vinegar.
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