Wilted spinach can be kind of boring. But a nutty mixture of tahini, maple syrup, and tamari yields a creamy result with an unexpected flavor. Using sesame oil to cook the spinach imparts an assertive sesame flavor, but if you only have olive oil on hand, that works just as well. Saucy in nature, let the flavorful juices run into whatever you’re serving it with on the plate—like a rich salmon filet or juicy sliced steak.
1 tablespoon tahini (sesame paste)
1½ teaspoons tamari
½ teaspoon pure maple syrup
1 teaspoon toasted sesame seeds, plus more for serving
1 teaspoon toasted sesame oil
2 bunches fresh spinach, trimmed
1 tablespoon water
Sat fat 0.55g
How to Make It
Whisk together tahini, tamari, maple syrup, and sesame seeds in a small bowl.
Heat sesame oil in a large skillet over medium. Add spinach, and cook, tossing occasionally, until reduced in volume and coated in oil, about 1 minute. Stir in 1 tablespoon water, cover, and cook until spinach is wilted and bright green, about 2 minutes.
Reduce heat to low, and add tahini sauce to skillet. Gently toss with spinach until coated, 1 to 2 minutes.
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