Szechuan Spinach

Szechuan Spinach

Easy wilted spinach with Asian flavors
Course Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 25 minutes
Servings 2
Calories 62 kcal
Author Adapted from Creative Choices by Graham Kerr


  • 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
  • 1/2 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon crushed red pepper
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon sesame seeds toasted


  1. Place spinach leaves in a large heat-resistant colander. Rinse and let drain.
  2. Bring water to a boil in a large pot. Pour over spinach in colander and let drain completely.
  3. In a small bowl, combine scallions, honey, tamari/soy sauce, sesame oil, rice vinegar, crushed red pepper and ginger root.
  4. Toss spinach with dressing and let sit for at least 30 minutes before serving. Garnish with toasted sesame seeds.

Recipe Notes

Vegan? Replace the honey with another sweetener.