Spinach with Tahini

Note: 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 of water
15 oz loosely packed spinach (about 24 cups)
2 teaspoons sesame seeds, toasted (optional)

Procedure

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

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

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

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

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

Serves 4.

From Gourmet magazine July 2006.

Last updated: July 9, 2007