Spinach With Lemon and Pepper
Sesame oil and soy sauce take spinach to scrumptious a new level. It's like nirvana for veggies. It's veggi-vana!
- 1 teaspoon olive oil
- 1 teaspoon dark sesame oil
- 1 teaspoon soy sauce or tamari
- 1/8 teaspoon crushed red pepper
- 1 10-ounce package fresh, washed baby spinach
- 1 tablespoon lemon juice
In a large skillet over medium-high heat, heat the olive oil, sesame oil, soy sauce or tamari and crushed red pepper until hot but not smoking, about one minute.
Add the spinach and cook for three to four minutes, stirring frequently until wilted.
Transfer to a serving dish.
Drizzle the lemon juice over the spinach.
- Cooking a large amount of spinach is easy—just sauté it in batches. As it wilts, it creates room in your pan.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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