Blanching is a good way to cook vegetables so they retain most of their nutrients. In this Japanese preparation, spinach is quickly wilted in boiling water, then plunged into an ice-water bath to stop the cooking.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Prepare a large ice-water bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Blanch spinach just until wilted, about 30 seconds. Drain in a colander, then set colander in the ice bath. When spinach is completely cooled, transfer colander to sink and drain again. Squeeze out excess water, then coarsely chop the spinach and place in a bowl.
Step 2
In a small bowl, whisk together sesame oil, tamari, vinegar, and mirin until blended. Add dressing and toasted sesame seeds to spinach; mix to combine. The spinach mixture can be refrigerated, covered tightly, up to 2 days. Serve chilled or at room temperature.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 163
Step 5
Saturated Fat: .9g
Step 6
Unsaturated Fat: 4.9g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 11.6g
Step 9
Protein: 9g
Step 10
Sodium: 533mg
Step 11
Fiber: 5.7g
