Simmered Spinach with Toasted Sesame
This is a quiet, reliable side dish where the bitter earthiness of spinach meets the nutty, rich profile of sesame. The secret is removing enough water so the dressing clings to the leaves instead of pooling at the bottom of the bowl.
Dryness is your goal
The spinach must be thoroughly wrung out, or the dressing will turn watery and lose its intensity. Use a sturdy kitchen towel if you find the squeeze by hand isn't sufficient.
- large pot for boiling
- mixing bowl
- mortar and pestle or spice grinder
- colander
What goes in.
- 1 lbfresh spinach, stems trimmed
- 3 tbspwhite sesame seeds
- 1.5 tbspsoy sauce
- 1 tspgranulated sugar
- 1 tsptoasted sesame oil
Extracting moisture
Once shocked and cooled, gather the spinach into a ball. Press it firmly against the side of the colander or wring it inside a clean cloth until no more water beads out.
The method.
Toast the seeds
Place sesame seeds in a dry pan over medium heat. Shake frequently until they turn a pale gold and release a distinct aroma, then remove from heat immediately to prevent burning.
Grind
Use a mortar and pestle to grind the toasted seeds until they form a coarse, damp paste. Add the soy sauce, sugar, and sesame oil directly to the mortar and stir to combine.
Blanch
Drop spinach into a pot of rapidly boiling water. Count to thirty—the leaves should just wilt—then immediately lift them out and plunge into a bowl of ice water.
Wring and toss
Drain the spinach, squeeze out every drop of excess moisture, and loosen the leaves into a bowl. Pour the sesame mixture over the top and toss with your fingers to coat each strand.
Other turns to take.
Garlic kick
Add a single clove of grated garlic to the sesame paste before mixing.
Spicy finish
Stir in a pinch of red pepper flakes to the paste for a subtle heat that cuts through the nuttiness.
When it doesn't go to plan.
Use a large pot of water so the temperature doesn't drop too drastically when the spinach hits the pot.
If the spinach feels clumpy after squeezing, pull the leaves apart gently before adding the sauce.
Taste the sauce in the mortar before mixing; it should be slightly over-salted to account for the blandness of the greens.
The ones that keep coming up.
Can I use baby spinach?
Yes, but blanch it for only 15 seconds. It wilts much faster than mature spinach.
Do I have to grind the seeds?
You can leave them whole for texture, but grinding releases the oils, which is what creates the clinging sauce rather than a loose dressing.
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