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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In the Middle East, this dish is made with dandelion greens or Swiss chard. Here, spinach substitutes, and the tahini takes care of the exotic flair. Ingredients:
1 medium garlic clove, chopped |
3 tablespoons well-stirred tahini (middle eastern sesame paste) |
1 1/2 to 2 tablespoons fresh lemon juice (to taste) |
1/4 teaspoon salt |
3/4 cup water |
15 oz loosely packed baby spinach (24 cups) |
2 teaspoons sesame seeds (optional), toasted |
Directions:
1. Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
2. Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
3. Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
4. Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
5. Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.
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