Blanching is a good way to cook vegetables so they retain most of their nutrients. In this Japanese preparation, spinach is quickly wilted in boiling water, then plunged into an ice-water bath to stop the cooking.

　　

Ingredients

serves 4

　　Coarse salt

　　2 pounds spinach (about 2 bunches), tough stems trimmed, washed, and drained

　　1 tablespoon plus 1 1/2 teaspoons toasted sesame oil

　　1 tablespoon plus 1 1/2 teaspoons low-sodium tamari soy sauce

　　1 tablespoon plus 1 1/2 teaspoons rice vinegar (unseasoned)

　　1 tablespoon plus 1 1/2 teaspoons mirin (rice wine)

　　3 tablespoons sesame seeds, toasted (page 57)

　　

Step 1

Prepare a large ice-water bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Blanch spinach just until wilted, about 30 seconds. Drain in a colander, then set colander in the ice bath. When spinach is completely cooled, transfer colander to sink and drain again. Squeeze out excess water, then coarsely chop the spinach and place in a bowl.

　　

Step 2

In a small bowl, whisk together sesame oil, tamari, vinegar, and mirin until blended. Add dressing and toasted sesame seeds to spinach; mix to combine. The spinach mixture can be refrigerated, covered tightly, up to 2 days. Serve chilled or at room temperature.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 163

　　

Step 5

Saturated Fat: .9g

　　

Step 6

Unsaturated Fat: 4.9g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 11.6g

　　

Step 9

Protein: 9g

　　

Step 10

Sodium: 533mg

　　

Step 11

Fiber: 5.7g

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