Published by Houghton Mifflin Harcourt
This is my version of the sushi bar favorite Goma-ae. The secret is to infuse aromatics into the spinach as it cooks, then squeeze all the liquid from it to form a compact bundle of spinach that’s full of flavor. The sesame dressing is the perfect complement.
Makes4 to 6 servings
Make Ahead RecipeYes
OccasionCasual Dinner Party
Dietary Considerationegg-free, gluten-free, low carb, vegan, vegetarian
Taste and Texturegarlicky, nutty, savory, tangy, umami
Type of Dishvegetable
- 3 tablespoons sesame seeds
- ¼ cup peanut oil
- ¼ cup toasted sesame oil
- ¼ cup light soy sauce
- ¼ cup fresh lime juice
- 2 tablespoons rice wine vinegar
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 8 cups loosely packed spinach leaves, rinsed and spun dry
- Kosher salt and freshly ground black pepper
Toast the sesame seeds in a small skillet until fragrant. Stir together the peanut and sesame oils, the soy sauce, lime juice, sesame seeds, vinegar, half of the minced shallots, half of the minced garlic, the ginger, and the sugar in a small bowl. Set aside, or refrigerate in a covered container for up to 3 hours.
Heat the olive oil in a large skillet over medium-high heat. Add the remaining shallots and garlic, stirring for a few seconds, then the spinach, moving it around to quickly stirfry until it is completely wilted. Season lightly with salt and pepper. Set aside to cool.
When it is cool enough to easily handle, press the spinach between your hands to squeeze out as much liquid as you can. Put in a bowl and cover with plastic wrap and refrigerate until cold or for up to 6 hours.
To serve, put the spinach in a ceramic serving bowl and drizzle the dressing generously over it. You will have leftover dressing, which can be drizzled over the dish you serve the spinach with, or used as a dressing or dipping sauce.
2008 Joey Altman