This is a fun take on spinach, a Korean version, with the spinach wilted in sesame oil with garlic, and sprinkled with toasted sesame seeds.
- 2teaspoons toasted sesame oil
- 1tablespoon sesame seeds
- 2cloves garlic (minced)
- 2teaspoons minced ginger
- 10ounces fresh spinach (see Ingredient note, tough stems removed)
- 2teaspoons rice vinegar
- 1teaspoon reduced sodium soy sauce
Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.