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Japanese Sesame Spinach
(I love this dish. I toast up and grind a whole bunch of sesame seeds and have them on hand. It makes this recipe go together in about 5 seconds. -abby)
(From Moosewood Lowfat Recipes)
serves 4
16 to 20 oz. fresh spinach
2 tbsp. sesame seeds
2 tsp. sugar
1 tbsp. soy sauce
Clean spinach, shake off excess water and place in a covered pot. In a dry skillet on medium heat, roast the sesame seeds, stirring continuously, for a couple minutes, until seeds are fragrant and golden. With a mortar and pestle, grind together sesame seeds and sugar, add soy sauce, and stir to make paste. (If you don’t have a mortar and pestle, crush seeds between two sheets of waxed paper with a rolling pin. Stir sugar and soy together until sugar dissolves and then add crushed sesame seeds.) Place pot of spinach on high heat and steam for 2 – 3 minutes, until wilted but still bright green. Drain. Toss spinach with sesame paste to coat evenly.
**This sesame paste is also good on green beans and other lightly steamed greens such as chard or kale, or cauliflower.
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