Seasoned Spinach

Yield: 6 servings (serving size: 1/4 cup)
Source: Cooking Light Magazine, March 2003
CL Comments: You will need to steam the raw spinach in two batches, since there is so much of it. Combining the cool ingredients with your hands is easiest. This recipe goes with Bibimbop (Rice and Vegetable Medley) - recipe on Cooking Light Website.

Amy's Comments: Served with the Vietnamese Pork Chops. I thought this was a little salty so taste first, salt second. I also only used 1 clove of garlic because while the spinach was hot and sort of cooked it, I dont like strong raw garlic flavors. We also made 4 servings instead of 6 out of this to make it a little heartier. (Still 0 points)


2 (10-ounce) packages fresh spinach, divided
1/4 cup finely chopped green onions
1 teaspoon sesame seeds, toasted
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon kosher salt
2 garlic cloves, minced


  1. Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat procedure with remaining spinach. Cool slightly, and squeeze dry.
  2. Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.


Healthy Units: 0 per serving
CALORIES 31(26% from fat); FAT 0.9g (sat 0.1g,mono 0.3g,poly 0.4g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 96mg; SODIUM 214mg; FIBER 2.8g; IRON 2.7mg; CARBOHYDRATE 4.2g

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