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!
Servings: 2
Calories: 62kcal
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition
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