Image Copyright A.M. 2006
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Seasoned Spinach
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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)
INGREDIENTS:
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
INSTRUCTIONS:
- 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.
- Place spinach in a bowl. Add onions and remaining ingredients; toss
mixture well to combine. Serve chilled or at room temperature.
NUTRITIONAL INFO:
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
