 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 10-ounce bags fresh spinach (not baby) |
2 tablespoons toasted sesame oil |
2 chopped garlic cloves |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon distilled white vinegar |
kosher salt |
freshly ground black pepper |
Directions:
1. Cook two 10-ounce bags fresh spinach (not baby) in a large pot of boiling salted water just until wilted, 1-2 minutes. Drain, then transfer to a bowl of ice water; let cool. Drain and squeeze out excess water.
2. Heat 2 tablespoons toasted sesame oil in a large nonstick skillet over medium heat. Add 2 chopped garlic cloves and cook, stirring, until fragrant, 1 minute. Add spinach, 2 tablespoons reduced-sodium soy sauce, and 1 teaspoon distilled white vinegar. Stir to combine; season with kosher salt and freshly ground black pepper.
|
|