Sesame Spinach

by Elizabeth Skipper | July 1st, 2015 | Chef Recipe

spinach (400x400)This is a simple treatment for spinach which I believe came from a Japanese cookbook. What takes so long is the proper cleaning of the spinach. Don’t try to rinse it off; the only way to thoroughly clean all those nooks and crannies in a spinach leaf is to place it in a large amount of lukewarm water, swish it up, down, and around, and lift it out of the water, leaving the dirt behind. If the spinach is mature enough to have large stems, remove those by folding the leaves in half and pulling the stems off.




Sesame Spinach


  1. 1 ½ lbs. fresh spinach
  2. 2 TB sesame seeds
  3. 2 tsp. sugar
  4. 1 TB soy sauce
  1. In a sink full of lukewarm water, soak the spinach thoroughly to remove any sand.
  2. Drain well and put the spinach in a large pot or skillet with any water that is clinging to the leaves.
  3. In a small dry skillet, roast the sesame seeds for two or three minutes, stirring continuously, until they smell toasty and turn a darker shade of tan.
  4. Using a mortar and pestle, grind the seeds together with the sugar.
  5. Add the soy sauce, thus making a seasoning paste.
  6. Wilt the spinach over medium-high heat, just until it turns bright green, and drain it thoroughly. Add the sesame paste, mix thoroughly, and serve.
Think Tasty

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