Sesame Steamed Spinach Recipes

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.

Steps:

• Wash spinach in several changes of cold water until free of sand. Remove stems.
• Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.

Steps:

• Place spinach in a large pot. Cover tightly,and cook over high heat until spinach begins to wilt, about 2 minutes. Toss with oil, season with salt and pepper.

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.

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.

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.

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.

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.

Steps:

• Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes.
• Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.

Steps:

• To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don't walk away -- the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.