Lemon Zest Spinach

Many Japanese restaurants offer a version of this zesty dish as an appetizer.

It makes a great complement to other vegetables, meat or seafood. Prepare it in minutes using

packaged washed spinach. For this recipe, be sure the leaves are completely dry before cooking.
 

1 tsp. olive oil

2 green onions, chopped, including green portions

2 garlic cloves, minced

1 1/4 lb. fresh spinach leaves, cleaned, dried and stemmed

1 1/2 Tbs. balsamic vinegar

3 tsp. grated lemon zest

1 tsp. sesame seeds, toasted
 

In a large stockpot over medium heat, warm the olive oil. Add the green onions and garlic and cook, stirring, until softened slightly, about 1 minute. Add the spinach leaves, packing them in. If you cannot fit them all at once, cover the pan for about 30 seconds to wilt the spinach a little, then add the remaining spinach in batches. Cover the pan tightly and cook, stirring once or twice, until all the spinach is wilted and tender but still bright green, 3 to 5 minutes. Remove from the heat. Add the vinegar and lemon zest and stir to combine.

To serve, transfer the spinach to a platter. Sprinkle with the sesame seeds. Serve hot or cold. Serves 6