Total Time
10mins
Prep 10 mins
Cook 0 mins

A versatile recipe from Martin Yan...any type of leafy greens can be substituted for spinach.

Ingredients Nutrition

Directions

  1. Place a large pan over high heat until hot.
  2. Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
  3. Add spinach and broth; stir once, then cover.
  4. Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
  5. Add sesame oil, soy sauce, and sesame seeds.
  6. Toss to distribute seasonings and serve.

Reviews

(5)
Most Helpful

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!

mama smurf July 02, 2011

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!

doggy momma August 06, 2009

Very simple and great tasting. Thanks

Zuly Z September 21, 2005

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