| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | 6 | Servings | |
INGREDIENTS
| 5 | T | Vegetable oil |
| 3 | Spinach, washed and dried | |
| 1/4 | c | Tahini |
| 1 1/2 | t | Asian sesame oil |
| 1 | t | Salt |
| 1/2 | t | Fresh ground pepper |
| 1/2 | c | Toasted sesame seed, for |
| Garnish |
INSTRUCTIONS
In a deep saute pan or Dutch oven over medium-high heat, add vegetable oil and stir in one third of the spinach; saute until spinach begins to wilt (about 2 minutes). Add one third more spinach and cook by tossing with oil and hot spinach already in pan (about 2 minutes more). As second batch of spinach begins to wilt, add remaining spinach and saute until wilted (2 to 3 minutes). As soon as last addition of spinach has wilted and any moisture in the pan has evaporated, quickly stir in tahini, sesame oil, salt, and pepper. Toss to combine. Remove from pan to a serving dish and sprinkle with toasted sesame seed. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 193
Total Fat: 22.4g
Cholesterol: 0mg
Sodium: 396.3mg
Potassium: 100mg
Carbohydrates: 5.5g
Fiber: 2.4g
Sugar: <1g
Protein: 3.9g