Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Spinach |
| 1 teaspoon | Salt |
| 2 tablespoons | Soy sauce; light |
| 2 teaspoons | Sesame oil |
| 1 tablespoon | Sesame Salt; see * Note |
| 1 tablespoon | Red-pepper threads; Korean |
| \N \N | Water |
* Note: See the Korean "Sesame Salt" recipe which is included in this collection.
Remove the tough part of the spinach stems and wash the spinach very well.
In a large shallow pot bring 1½ cups of water to a boil. Add the salt and the spinach. Simmer the spinach for 5 to 10 minutes until it cooks down, stirring occasionally. Drain and cool. Squeeze out excess water and place spinach in a bowl. Mix the light soy sauce and sesame oil. Add to the spinach along with the remaining ingredients. Toss well and chill.
Comments: We in the West seldom do anything creative with spinach. Here is a cold dish even spinach-hating children will adore.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-08-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-12-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.