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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

This is the third Spinach recipe published in the past few weeks. The first was sauteed with Garlic and EVOO. The second was Creamed, and now a third with Asian flavorings. They all tasted like Spinach should, but each had its own accent. The bottom line is that we enjoy Spinach in all its interpretations.


10 ounces fresh Spinach (washed, tough stems removed & leafs left whole)
2 Garlic Cloves, (sliced)
2 TB of fresh Ginger (sliced)
1 TB of Peanut Oil
1 tsp of Sesame Oil
1 TB of Soy Sauce
Kosher Salt & Black Pepper
Sesame Seeds


1. Heat the Peanut Oil & Sesame Oil in a large saute pan.
Add the Garlic & the Ginger. Saute until their tender & starting to color.

2. Add the Spinach leaves & cook until they are mostly wilted. Add the Soy Sauce & continue sauteing just until the spinach has all wilted.

3. Plate, sprinkle on the Sesame Seeds & Serve.

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