Sesame Spinach Spread Recipes

GARLIC-SESAME SPINACH

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 SPREAD RECIPE - (4.4/5)

Steps:

• In medium bowl stir together all ingred. except seeds Sprinkle with seeds Serve with crackers

PARTY SPINACH SPREAD

Steps:

• Thaw spinach and drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper toweling. In food processor, chop parsley using steel blade. Add spinach and remaining ingredients; pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, buttery crackers or celery and cheese sticks.

JAPANESE SPINACH WITH SWEET SESAME SEEDS

Steps:

• Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
• Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.
• Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

SESAME SPINACH

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.

SESAME SPINACH

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.

SPINACH WITH SESAME SEEDS

Steps:

• Heat a saute pan over medium heat. Add the spinach, oil, sugar and soy sauce. Cook the spinach, stirring, until the leaves are just wilted, about 3 minutes. Spread the spinach out flat on a plate to cool quickly in the refrigerator for 10 minutes. (This will keep it a vivid green.)
• When the spinach is cool, taste and correct seasoning. Pile in a bowl and sprinkle with toasted sesame seeds.

SPINACH WITH SESAME SEED

Steps:

• In a large saucepan cook spinach in 2 cups boiling water for 2 minutes; drain and rinse in cold water.
• Drain again and squeeze dry.
• Chop spinach coarsely and set aside in a deep serving dish.
• In a small skillet over high heat toast sesame seed until light brown (2-3 minutes)and then sesame seed to a mortar and crush with pestle.
• Stir in soy sauce and sugar.
• Toss sesame seed mixture with spinach and serve.

SESAME STEAMED SPINACH

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 SPREAD

Steps:

• In medium bowl stir together spinach, sour cream, green onions, water chestnuts, garlic salt and pepper. Sprinkle with sesame seed. Serve with crackers.

SPINACH WITH SESAME SHOYU DRESSING

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.

SESAME CHICKEN DIP

Steps:

• Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour., Spread cream cheese onto a large serving plate; top with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers.

STEAMED SESAME SPINACH

Steps:

• Fill a large pot fitted with a steamer basket with 1-inch of water; bring to a boil over high heat. Add half of the spinach, cover, and steam until just wilted, 2 to 3 minutes. Using tongs, remove spinach from steamer, squeezing gently to remove excess moisture, and transfer to a serving platter. Repeat process with remaining spinach; season with salt.
• In a small bowl, whisk together vinegar, sesame oil, and soy sauce until combined. Drizzle dressing over warm spinach and sprinkle with sesame seeds; serve immediately.

JAPANESE-STYLE SPINACH, WITH SESAME SEEDS

Steps:

• Toast sesame seeds by placing them in a pan in a 300-degree oven for about 10 minutes, until lightly brown. Set aside.
• Thoroughly wash spinach, dry it and remove stems. Coarsely chop.
• Heat peanut oil in a large skillet, add spinach and cook, stirring, from three to five minutes, until the moisture has evaporated from the pan and the spinach has just wilted.
• Spoon spinach into a serving dish, toss with sesame oil and soy sauce and serve sprinkled with sesame seed.

COLD SESAME SPINACH

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.