Chilled Sesame Spinach Recipes

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CHILLED SESAME SPINACH



Chilled Sesame Spinach image

This recipe creates an incredibly flavorful dish that brings together the tangy tastes of soy sauce and rice vinegar with the nutty flavor of toasted sesame and the mild, delicate flavor of spinach.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 35m

Number Of Ingredients 7

Coarse salt
2 pounds spinach, stems trimmed, washed
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons naturally brewed soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons mirin (rice wine)
3 tablespoons sesame seeds, toasted

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; season with salt. Add spinach, and cook just until wilted, about 30 seconds. Drain immediately in a colander, and plunge into prepared ice bath. Let spinach cool completely, about 30 seconds; drain again. Using your hands, squeeze excess water out of spinach, and transfer to a work surface. Coarsely chop spinach, and place in a medium bowl; set aside.
  • In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and mirin. Add dressing and sesame seeds to the spinach; mix to combine.

COLD SESAME SPINACH



Cold Sesame Spinach image

Categories     Side     Steam     Vegetarian     Low/No Sugar     Vinegar     Spinach     Summer     Chill     Healthy     Vegan     Sesame     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

a 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total)
1 cup water
1/2 teaspoon Asian sesame oil
1/2 teaspoon soy sauce
2 teaspoons sesame seeds
1/2 teaspoon rice vinegar (preferably seasoned)

Steps:

  • Wash spinach well, discarding any course stems, and drain in colander. In a 3- to 4- quart saucepan bring water to a boil. Add spinach and steam covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce, and salt and pepper to taste. Chill spinach, uncovered, for 25 minutes.
  • While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.
  • Toss spinach with sesame seeds and vinegar.

COLD SESAME SPINACH



Cold Sesame Spinach image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 8

2 pounds fresh spinach, stems removed, washed and drained
1 tablespoon sesame oil
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili paste
1 teaspoon minced fresh ginger
Pinch of sugar
2 tablespoons sesame seeds toasted

Steps:

  • Prepare an icewater bath. Bring 3 quarts of salted water to a boil. Add the spinach and blanch quickly, 15 to 20 seconds. Drain and plunge into the icewater bath. Drain the spinach well and chop coarsely. Place in a medium serving bowl. Whisk together the sesame oil, vinegar, soy sauce, chili paste, ginger and sugar. Pour the mixture over the spinach and mix to combine. Season with salt and pepper to taste and sprinkle with the toasted sesame seeds. Serve at room temperature or cold.

GARLIC-SESAME SPINACH



Garlic-Sesame Spinach image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 8 to 10 garlic cloves and a pinch of red pepper flakes in a skillet with vegetable oil until the garlic is golden. Add 10 cups baby spinach and cook until wilted; add a big splash of water and some salt. Top with toasted sesame seeds and drizzle with sesame oil.

SESAME SPINACH



Sesame Spinach image

A popular Korean side dish. Also used in dishes like japchae (noodles) and babimbap (rice mixed with red pepper paste and veggies)

Provided by J e l i s a

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb fresh spinach
3 tablespoons soy sauce
2 tablespoons sesame oil
1 -2 tablespoon sesame seeds
1 green onion, chopped/minced
2 cloves garlic, crushed
1 tablespoon sugar
1 dash pepper

Steps:

  • Bring pot of lightly salted water to boil.
  • Add spinach, remove as soon as leaves turn bright green (will shrink significantly).
  • Immediately rinse with cold water.
  • Drain and squeeze out as much water as possible (best to grab handful and squeeze like a ball) Place spinach in bowl with sauce mixture and toss well.

Nutrition Facts : Calories 245.8, Fat 16.8, SaturatedFat 2.4, Sodium 1689.9, Carbohydrate 18.7, Fiber 6, Sugar 7.9, Protein 10.5

SAUTEED SPINACH WITH SESAME - KOREAN



Sauteed Spinach With Sesame - Korean image

This recipe is from Mark Bittman's "The Best Recipes in the World". I'm just always looking for simple, tasty ways to eat spinach. Cooking time is just an estimate. This looks like it will cook up very quickly.

Provided by Debbie R.

Categories     Spinach

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons dark sesame oil
1 tablespoon minced garlic
1 lb spinach, large stems removed, roughly chopped
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Steps:

  • Put 2 T. of the oil in a large skillet over medium heat for one minute. Add garlic. The instant it begins to sizzle, add spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low.
  • Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat. Taste to see if you need additional salt or soy sauce. Serve hot, warm, room temp or cold.
  • Before serving, drizzle with remaining sesame oil and spinkle with sesame seeds.

Nutrition Facts : Calories 154.4, Fat 12.4, SaturatedFat 1.8, Sodium 341.9, Carbohydrate 9.1, Fiber 3.1, Sugar 3.7, Protein 4.5

SESAME STEAMED SPINACH



Sesame Steamed Spinach image

Although 3 pounds may seem like too much spinach, the leaves wilt quickly when heated. For best results, toast sesame seeds in a dry skillet over medium-high heat until fragrant and starting to turn golden, shaking pan to color evenly.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

1/2 cup water
3 pounds spinach (3 to 4 large bunches), tough stems discarded, rinsed well and drained
4 teaspoons sesame oil
4 teaspoons rice-wine vinegar
2 tablespoons roasted sesame seeds
Coarse salt and freshly ground pepper

Steps:

  • Bring the water to a boil in a large saucepan. Add spinach one bunch at a time, covering pan after each addition and adding more spinach once the prior batch has wilted. When all spinach is in the pan, let steam, covered, until completely wilted, about 30 seconds.
  • Drain spinach in a colander, pressing down with a wooden spoon to extract as much liquid as possible; let cool slightly.
  • Transfer spinach to a serving bowl, and drizzle with sesame oil, vinegar, and half the toasted sesame seeds. Toss well to combine. Season with salt and pepper. Serve warm, at room temperature, or chilled, and garnish with remaining sesame seeds.

SESAME SPINACH



Sesame spinach image

Flavoured traditionally with sesame, soy sauce, vinegar and sugar, this quick and simple dish is a classic and versatile Korean side

Provided by Judy Joo

Categories     Side dish

Time 6m

Number Of Ingredients 7

1 tbsp toasted sesame oil
½ tbsp soy sauce
½ tsp toasted sesame seeds , crushed
½ tsp rice vinegar
½ tsp golden caster sugar
1 garlic clove , grated
225g spinach , stem ends trimmed

Steps:

  • Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
  • Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.

Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.1 milligram of sodium

SPINACH WITH SESAME SHOYU DRESSING



Spinach with Sesame Shoyu Dressing image

Categories     Salad     Appetizer     Side     Quick & Easy     Spinach     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

2 lb baby spinach
2 tablespoons sesame seeds, lightly toasted and cooled
1/4 cup peanut oil
1 1/2 tablespoons rice vinegar (not seasoned)
2 tablespoons mirin (Japanese sweet rice wine)
2 teaspoons shoyu (Japanese all-purpose soy sauce)
1/2 teaspoon Asian sesame oil
1/8 teaspoon salt

Steps:

  • Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture. Coarsely chop spinach.
  • On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log. Repeat with remaining spinach on another sheet of plastic wrap. Use plastic wrap and your hands to roll, compact, and smooth sides of logs. Remove and discard plastic wrap. With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers.
  • Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds.

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