Go Back
+ servings
close-up of Szechuan Spinach in a white bowl
Print Recipe
5 from 1 vote

Szechuan Spinach

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!
Prep Time10 mins
Resting Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Asian
Keyword: szechuan spinach, wilted spinach
Servings: 2
Calories: 62kcal
Author: Diabetic Foodie


  • 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
  • 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.


This recipe is for 2 servings of spinach.
To reduce the spiciness, cut back or omit the crushed red pepper.
For a vegan meal, replace the honey with another sweetener.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


Serving: 1serving | Calories: 62kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 418mg | Potassium: 677mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5650IU | Vitamin C: 12.4mg | Calcium: 90mg | Iron: 1.8mg | Net carbs: 5g