Looking for a fun way to enjoy more leafy greens? This Szechuan spinach is a little sweet, a little spicy, simple to make, and oh-so delicious!
Are you looking for some fun, new ways to enjoy leafy greens? After all, you can only eat the same spinach salad so many times…
Why not try this delicious Szechuan spinach? It’s an easy wilted spinach recipe with Asian-inspired flavors that pack a nice little punch. It’s one of the more flavorful ways I’ve ever enjoyed spinach!
You get a little sweetness from the honey, a little spice from the crushed red pepper, and big, bold taste from the scallions, soy sauce, sesame oil, vinegar, and ginger. It’s the kind of flavor that will keep you coming back for more.
And the prep is so easy! You’ll be done in less than 10 minutes, then simply let the spinach sit in the dressing for about 30 minutes to soak up the flavor. This gives you plenty of time to prep your main course.
How to ake szechuan spinach
This healthy and delicious side can be ready in just 5 steps:
Step 1: In a heat-resistant colander, rinse and drain the spinach leaves.
Step 2: Heat water in a large pot. Once boiling, pour over the spinach in the colander. Allow to drain completely.
Step 3: In a small bowl, combine the scallions, honey, tamari or soy sauce, sesame oil, rice vinegar, crushed red pepper, and ginger root.
Step 4: Toss the spinach with the dressing, then allow it to sit for at least 30 minutes before serving.
Step 5: Garnish with toasted sesame seeds.
That’s it! Serve alongside your main course for a delicious and well-rounded meal.
Variations for this recipe
Szechuan (also spelled “Sichuan” or “Szechwan”) refers to a Chinese style of cooking that comes from the Sichuan Province. This cuisine is known for it’s bold, spicy flavors.
However, if you don’t like spicy food, you can reduce or completely omit the crushed red pepper. The spinach will still have a vibrant flavor thanks to the rest of the ingredients.
Looking for a vegan-friendly dish? Simply replace the honey with another sweetener.
This dish is best served immediately. This will give you the best texture for the spinach.
But if you have any leftovers, don’t throw them out! Simply store them in an airtight container in the refrigerator and eat them within 5 days.
Other leafy green recipes
Who doesn’t want to incorporate more leafy greens into their diet? The trick is to find delicious ways to eat them that you want to make again and again! Here are a few of my favorite recipes I know you’ll love:
- Garlic Home Fries with Kale
- Sweet and Sour Swiss Chard
- Kale and Brussels Sprouts Slaw with Cranberries
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 4 cups fresh baby spinach leaves
- 8 cups water
- 2 scallions (trimmed and thinly sliced)
- 1 teaspoon honey
- 1 tablespoon low-sodium tamari or soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon rice vinegar
- ⅛ teaspoon crushed red pepper
- ½ teaspoon fresh ginger root (grated)
- ½ teaspoon sesame seeds (toasted)
- In a heat-resistant colander, rinse and drain the spinach leaves.
- Heat water in a large pot. Once boiling, pour over the spinach in the colander. Allow to drain completely.
- In a small bowl, combine the scallions, honey, tamari or soy sauce, sesame oil, rice vinegar, crushed red pepper, and ginger root.
- Toss the spinach with the dressing, then allow it to sit for at least 30 minutes before serving.
- Garnish with toasted sesame seeds.