Spinach and Sesame Namul
by Kate Heyhoe
Serves 4 as a small side salad/condiment
1 bunch fresh spinach
1 clove garlic, minced
Toasted sesame seeds
Wash the spinach well and trim away the stems. Bring a large pot of salted water to a boil. Dump in the spinach and cook a few seconds, just until limp. Plunge the spinach into a bowl of ice water. When the spinach is cool, drain. Using your hands, take a fistful of spinach and squeeze out the moisture. Repeat with the remaining spinach. Coarsely chop the spinach and place it in a small bowl or dish, mixing in the garlic. Dress with small amounts of soy sauce and sesame oil to taste, and sprinkle sesame seeds on top.
Kate's Global Kitchen
Kate's Global Kitchen for April, 2001:
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This page created April 2001