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!
- 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.
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