In the Middle East, this dish is made with dandelion greens or Swiss chard. Here, spinach substitutes, and the tahini takes care of the exotic flair.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
1 medium garlic clove, chopped
3 tablespoons well-stirred tahini (Middle Eastern sesame paste)
1 1/2 to 2 tablespoons fresh lemon juice (to taste)
1/4 teaspoon salt
3/4 cup water
15 oz loosely packed baby spinach (24 cups)
2 teaspoons sesame seeds (optional), toasted
Preparation
Step 1
Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
Step 2
Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
Step 3
Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
Step 4
Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
Step 5
Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.
