Prep 20 mins
Cook 5 mins
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.
- 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
- Wash and drain the spinach well.
- Heat the oil in a skillet over medium heat, and add the mushrooms. Cook, stirring constantly, for 2 minutes.
- 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.
This was an outstanding spinach recipe. I only had canned baby portobello mushrooms and they held the flavor of the other ingredients deliously. I would recommend a splatter screen if you use the canned mushrooms becasue the remanants of the liquids with the mushroom caused alot of popping and splattering in the oil. I used sesame seed oil to toast my sesame seeds - they were wonderful!