Gorgeous is the only word to describe this spinach dish. It is simply perfectly fresh spinach wilted and dressed in the most ethereal, delicate dressing imaginable, yet it is so satisfying that you may want
to make it the centerpiece of the meal.
New garlic is simply garlic that has been harvested before it is fully mature, when the cloves are still plump with juice, their skins not yet dried to the papery quality we expect from garlic. Its flavor is hot and fresh, its texture like a firm apple. If you can’t find new garlic, good quality dried garlic is fine.
Makes 4 servings
Ingredients:
1 tablespoon soy sauce
2 teaspoons sake ½ teaspoon toasted sesame oil
½ teaspoon sugar
1 medium-sized new garlic clove, peeled
1 pound (500 g) spinach, stemmed and rinsed
2 tablespoons sesame seeds, lightly toasted
Note: Sesame seeds can be found either hulled or unhulled. Hulled sesame seeds are ivory and slightly shiny and rather flat. Unhulled sesame seeds tend to be brown, although they can be red or black, depending on the variety. The unhulled seeds are very delicate to the tooth; the hulled seeds give a slight pop when you bite into them.
They can be used interchangeably. When toasting hulled sesame seeds watch out, for the seeds will pop around, sometimes right out of the pan. I cover the pan with a splatter screen to keep them from escaping.
Directions:
1. Combine the soy sauce, sake, sesame oil, and sugar in a bowl; mix well. Mince the garlic and stir it into the sauce.
2. Steam the spinach in the water that clings to its leaves until the leaves are bright green and still retain some of their shape, about 3 minutes. Drain, then squeeze gently to extract some of the liquid. Transfer the spinach to a cutting board. Coarsely chop.
3. Whisk the soy sauce mixture and add the spinach. Toss until the spinach is thoroughly coated with the sauce.
4. To serve, either divide the spinach among four small bowls or serve as a side dish. Sprinkle with the toasted sesame seeds and serve.
