Garlicky Spinach

Name: Garlicky Spinach
Yield: 4 servings
Ingredients: 1 2 10-ounce bags fresh spinach (not baby); 1 2 tablespoons toasted sesame oil; 1 2 chopped garlic cloves; 1 2 tablespoons reduced-sodium soy sauce; 1 1 teaspoon distilled white vinegar; 1 kosher salt; 1 freshly ground black pepper

From the kitchen of Carly

Wilted spinach gets the Asian treatment: toasted sesame oil, garlicky fragrance, and a hit of soy sauce with vinegar. It's tender, umami-packed, and ready in minutes. Serve it warm or at room temperature alongside rice or grilled proteins.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 10-ounce bags fresh spinach (not baby)
12 tablespoons toasted sesame oil
12 chopped garlic cloves
12 tablespoons reduced-sodium soy sauce
11 teaspoon distilled white vinegar
1kosher salt
1freshly ground black pepper

Instructions

Cook two 10-ounce bags fresh spinach (not baby) in a large pot of boiling salted water just until wilted, 1-2 minutes. Drain, then transfer to a bowl of ice water; let cool. Drain and squeeze out excess water.
Heat 2 tablespoons toasted sesame oil in a large nonstick skillet over medium heat. Add 2 chopped garlic cloves and cook, stirring, until fragrant, 1 minute. Add spinach, 2 tablespoons reduced-sodium soy sauce, and 1 teaspoon distilled white vinegar. Stir to combine; season with kosher salt and freshly ground black pepper.