Spinach with Tahini               

 tags (edit): Gourmet Magazine Easy @Vogel @Try Soon! Vegetables Side Dish  

 

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.

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 (see Notes)
15 ounces loosely packed baby spinach (24 cups)
2 teaspoons sesame seeds (optional), toasted
 

Instructions
 Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.

Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.

Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.

Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.

Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
     Gourmet magazine, July 2006, page 93

 notes:  This recipe gets good marks for being amazingly easy, but the finished product is nothing special. I would reduce the amount of water in the sauce by half as it's a bit too thin and runs right off the spinach. Still an easy and colourful side dish for a weekend dinner, and the tahini gives the spinach a fantastic nutty flavor.

Melissa Roberts-Matar

Cuisine:  

Main Ingredient: