We are in the midst of our second heat wave this spring, and temperatures will be in the nineties for three more days. Summer style cooking is definitely in order. This chilled sesame spinach will pair well with some cold poached salmon for our supper tonight.
I think that dark sesame oil is normally used to finish dishes, but this cooks up so quickly that I didn’t worry about scorching the oil and losing its delicate flavor.
Let the cooked spinach chill for an hour or so while you pull together the rest of your meal. Add the chopped almonds last minute for a nice added crunch.
If your sesame seeds have been in your pantry for more than several months, toss them and replace with a new box. Sesame seeds can become rancid pretty quickly and fresh ones make all the difference here.
- 1 tablespoon dark sesame oil
- 2 garlic cloves, chopped
- 1 tablespoon sesame seeds
- 1 10-ounce bag organic baby spinach, washed and dried
- 1 teaspoon Meyer lemon juice
- 1 pinch kosher salt
- 1 pinch red pepper flakes
- 2 tablespoons chopped toasted unsalted almonds
- Using a large skillet, heat the sesame oil over medium heat. Add the garlic and sesame seeds. Sauté until both are lightly browned, about 3 minutes.
- Add the spinach and cook, stirring, just until the spinach has barely wilted. Promptly remove the skillet from the heat.
- Add the lemon juice, salt and red pepper flakes, stir with tongs to mix, then place spinach in a colander. Place the colander over a bowl and chill in fridge for about 1 hour, allowing liquid to drain.
- Plate chilled spinach, top with pine nuts and serve.