Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 2 servings
Total Time: 15 minutes
Prep Time: 15 minutes
A delicious and quick spinach saute is a nice addition to any meal.
- 2 teaspoons toasted sesame oil
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 10-ouncebag fresh spinach, (see Ingredient note), tough stems removed
- 2 teaspoons rice vinegar
- 1 teaspoon 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.
Recipe Tips & Notes:
- Ingredient Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
Per serving: 102 calories; 7 g fat (1 g saturated fat, 3g mono unsaturated fat); 0 mg cholesterol; 7 g carbohydrates; 5 g protein; 4 g fiber; 195 mg sodium; 732 mg potassium
Exchanges: 1 1/2 vegetable, 1 1/2 fat
Carbohydrate Servings: 1/2
- Special Health Consideration(s)
- Heart Healthy
- High Potassium
- High Calcium
- Low Sat Fat
- Low Sodium
- Low Carb
- Low Calorie
- Healthy Weight
- Seasons & Occassions
- Dish Type(s)
- Side Dishes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.