Recipe courtesy of Harvard University Dining Services

Serves 3

• 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.

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

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