With its nutty flavor and beautiful dark green color, this is a good make-ahead brunch dish that tastes best chilled, but it’s also good at room temperature. If you prepare it in advance, taste for seasonings before serving; you may need to add a little extra salt or lemon juice.

　　

Ingredients

serves 6 to 8

　　3 bunches fresh spinach, trimmed

　　2 teaspoons sesame oil

　　Juice of 1/2 lemon

　　2 tablespoons sesame seeds

　　1 teaspoon soy sauce

　　1/4 teaspoon crushed red pepper flakes

　　

Step 1

Wash the spinach very well by swishing it around in a large bowl of cold water and lifting it out with your hands. Change the water, wipe the bottom and sides of the bowl to get rid of any grit, and repeat this washing process at least twice, or until there is no grit left in the bottom of the bowl.

　　

Step 2

Bring 1 cup of water to a simmer in a large saucepan over low heat. Add the spinach. Toss and cook the spinach for 1 to 2 minutes, or until just wilted.

　　

Step 3

Drain the spinach and run it under cold water to cool it. Using your hands, squeeze the spinach dry in a clean kitchen towel. Chop the spinach into 1/2-inch pieces.

　　

Step 4

Place the spinach in a large serving bowl. Toss it with the sesame oil, lemon juice, sesame seeds, soy sauce, and red pepper flakes until well combined.

　　

Step 5

Cover and refrigerate for at least 1 hour. Taste and adjust the seasonings before serving.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.