Warm Spinach Salad Chinoise |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a quick, easy side dish that I've made often on weeknights. I've changed it a bit...the sesame seeds were listed as optional but I wouldn't leave them out if I had a gun pointed at my head (but you can do what you want of course). I found this in a funeral home lounge, in a pamphlet about healthy living (always looking for those recipes, ya know??) *toast the sesame seeds in a heavy skillet over low heat for about 5 minutes, or till they turn golden, shaking the skillet occasionally. Ingredients:
6 -7 cups fresh spinach, stemmed |
2 teaspoons toasted sesame seeds (*) |
1 tablespoon canola oil |
2/3 cup sliced mushrooms |
2 garlic cloves, crushed |
2 tablespoons white vinegar |
1 tablespoon reduced sodium soy sauce |
2 teaspoons sugar |
crushed red pepper flakes, to taste |
Directions:
1. Wash and drain the spinach well.
2. Heat the oil in a skillet over medium heat, and add the mushrooms. Cook, stirring constantly, for 2 minutes.
3. Stir in the garlic, vinegar, soy sauce, sugar and pepper flakes. Add the spinach and cook, turning the ingredients frequently with a wooden spoon, until the spinach is barely wilted, about 3 minutes. Discard any liquid. Sprinkle with the sesame seeds. Serve hot.
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