Recipe courtesy of Harvard University Dining Services
- 1 pound baby spinach
- 1 clove garlic, minced
- 1 tablespoon canola oil or peanut oil
- 2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds
Heat the canola or peanut oil in a wok or a large sauté pan over medium heat, and sauté the garlic for 20 seconds; do not let it get brown.
Add spinach and toss lightly with tongs, so that all pieces cook evenly.
When spinach is lightly wilted, remove from heat, drizzle with sesame oil and toss. Add sesame seeds and toss again. Serve hot, warm, or at room temperature.
Nutritional information per serving:
Calories: 121 ⁄ Protein: 5 g⁄ Carbohydrate: 7 g⁄ Fiber: 4 g⁄ Sodium: 120 mg
Saturated fat: 1 g⁄ Polyunsaturated fat: 2 g⁄ Monounsaturated fat: 3 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The Nutrition Source does not recommend or endorse any products.