Organic Ingredients, serves 4
Method
Place the Spinach and half a teaspoon of Salt in a large stainless steel pot (like one you’d boil spaghetti in) on high heat. If you don’t have a large enough pot to fit all the Spinach do this in two batches. Cover and cook for 2 minutes. Remove cover half way through and mix, bringing Spinach from the bottom up. Do not add any liquid. Uncover, reduce heat to medium and cook for 30 seconds more mixing constantly. Remove from heat and put Spinach into a large sieve and place under cold running water for 30 seconds mixing to ensure uniform cooling. Place sieve on top of your pot while you make your dressing so that excess liquid can drip off of the leaves.
Place Toasted Sesame Seeds in a stainless steel pan and bring to medium heat. Lightly toast for a minute or two, mixing as you go and watching carefully so they don’t burn. No need to add any oil.
Place 5 tbsps. of the warm, toasted Sesame Seeds in a large Pestle & Mortar. Leave 1 Tbsp. aside for garnish. Crush toasted Sesame Seeds in the pestle and mortar for a good minute. Add Brown Sugar and Soy Sauce and mix well.
Using your hands squeeze liquid out of Spinach before placing on your serving bowl.
Mix Dressing into Spinach a spoonful at a time, tasting as you go. This recipe makings a little extra dressing to what’s needed so you can add it on other vegetables, avocado etc. Garnish with sesame seeds and enjoy. Salad can be served warm, room temp. or chilled.
Notes:
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The professional way to make this dish, ie, if you were a chef in a restaurant you’d bring a large pot of water to boil, blanch the Spinach for 30 seconds then throw it in a large ice bowl to stop the cooking process. That’s just much a do about nothing for me; this method is much less tedious and works well.