| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Vegetable oil |
| 3 |
bn |
Spinach — washed and dried |
| 1/4 |
c |
Tahini |
| 1 1/2 |
ts |
Asian sesame oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground pepper |
| 1/2 |
c |
Toasted sesame seed — for |
|
|
Garnish |
INSTRUCTIONS
1. 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).
2. 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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