Since beginning a vegetable garden around 11 months ago, we have been eating far more greens. All sorts of greenery thrives in the garden – dozens of herbs, lettuces, spinaches, chards and other spinach-like greens. Salads have become de rigueur, and delicious concoctions of green leaves appear more often on our table. I make a mean Spinach Rice, for example, a wonderful 1-pot dish that cooks itself in the rice cooker, and a beautiful Spinach Thoran from the West Coast of India.
But the recipe today is quite a straight forward dish that mixes Spinach with a dressing of soy and sesame seeds. It is really quite delicious and goes well with any meal. For meals at home on my own, I will even pair this with rice and eat it with chopsticks while watching my favourite night time TV drama. I must admit to often adding chilli as well. Sometimes I even forget the rice.
Are you after other Spinach/Greens recipes? Start here: Every Meal some Simple Greens, then try Spinach with Garlic and Lemon, Asian Kale with Sesame and Crispy Shallots, Malabar Spinach in Spicy Gravy, Mushroom, Spinach and Blue Cheese Salad, Madras Sweet Potato, Spinach and Eggplant Curry, and Mung Dal with Spinach and Cumin.
What about Sesame Seed recipes? Try Steamed Japanese Eggplant with Sesame Seeds and Spring Onion, Warm Cucumber Salad with Sesame, and Dukkah and Zaathar.
Spinach with Roasted Sesame Seeds
2 bunches spinach
45g white sesame seeds
0.5 tspn sugar
1.5 Tblspn soy sauce
2 Tblspn vegetable stock or water (add if tiny amount of light miso with the water if desired)
For the dressing, dry roast the sesame seeds in a frying pan over medium heat, shaking the pan constantly. When the seeds begin to pop, remove from the heat. Reserve 1 tspn and grind the rest until smooth. Add the remaining ingredients and mix well.
Blanch the spinach in boiling water for 40 – 60 seconds, or until sufficiently tender. Drain and rinse under cold water. Gently squeeze out the excess water and cut the spinach into 3cm lengths.
Just before serving, stir through the dressing and sprinkle with the reserved sesame seeds.
recipe notes and alternatives
There is no need to add salt to this dish, it is quite salty already with the soy and miso (if used).
Use watercress or beans in place of the spinach, and macadamia nuts or peanuts instead of sesame seeds.
Add some chilli to the dressing – either freshly sliced, dried chilli flakes or a tiny bit of chilli paste.
Puréed tofu can be added to the dressing.