Prep 10 mins
Cook 0 mins
A versatile recipe from Martin Yan...any type of leafy greens can be substituted for spinach.
- 1 tablespoon toasted sesame seeds
- 2 teaspoons vegetable oil
- 2 teaspoons chopped ginger
- 12 ounces spinach or 12 ounces other leafy greens
- 1⁄4 cup vegetable broth
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- Place a large pan over high heat until hot.
- Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
- Add spinach and broth; stir once, then cover.
- Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
- Add sesame oil, soy sauce, and sesame seeds.
- Toss to distribute seasonings and serve.
Fixed this the other night to go with Wasabi Salmon Cakes#63831 and Noodle Salad with Peanut-Lime Vinaigrette...delicious! I did use spinach, added two cloves of garlic and didn't use the full 1/4 cup vegetable broth but it was still wonderful. Thank you for a wonderful dish!
Great quick and yummy way to serve up greens! I've used this recipe with spinach, chard, and collard greens with great results. . . though for collards you might want to let them cook a few minutes longer. My only changes are to add a couple cloves of garlic at the beginning and use ground ginger (adding it in with the broth). This is a keeper!
Very simple and great tasting. Thanks