Every now and again, I get a hankering for fresh spinach. I love it prepared this way with tons of garlic, a tough of fresh ginger, and a drizzle of sesame oil. Freshness is the key for this side dish ( or main dish served with a bit of brown rice), so if your sesame oil is old ( meaning more than three months old) ; don’t use it. Get some new sesame oil. You will need a large pot with a fitted lid to cook the spinach in.
You will notice that I saute with olive oil instead of sesame oil. Sesame oil should be treated as a seasoning component rather than a cooking medium. I found that out the hard way as a young pup cooking eons ago.
2 ea. bags of washed and clean salad spinach ( 5 o.z/6 o.z.)**
3 Tbl. olive oil
1 Tbl. chopped garlic ( or more if you like)
1 1/2 tsp. grated fresh ginger ( or more if you like)
1/4 cup water
1 tsp. sea salt, or to taste
1/2 tsp. black pepper, or to taste
1/4 tsp pepper flakes ( optional)
**Although the spinach package will say that it is clean, wash the spinach in a sink of cold water by floating the spinach in a sink of cold water. Let soak for five or ten minutes. Remove spinach from water ( dirt and sand will sink to the bottom of the sink) by lifting the spinach out of the water and drain between paper towels until dry.
Over medium to medium high heat, heat olive oil in bottom of pot. Sweat the garlic, ginger and pepper flakes until aromatic, taking care not to burn it. Add spinach all at once to pan and toss until spinach is coated with olive oil. Add water and cover; let cook until greatly reduced in volume ( two-three minutes). Uncover spinach and season with salt. pepper and sesame oil. Serve!
Great tossed with cooked udon noodles.