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I found this on a non atkiins site but made it and it was really wonderful. I couldn't stop eating it. I varied the recipe slighly by using a box of frozen spinich.I first cooked the frozen spinach in a small pot by itself, no lid, to get rid of the extra water that comes with freezing - about 10 minutes on medium. Oh yeah, I substituted the sugar for Splenda.
I suppose I need to give credit to the site it came from. It was Spinach with Sesame and Garlic Recipe | Simply Recipes
Apparantly, it's a Korean Dish
Spinach with Sesame and Garlic Recipe
Ingredients
3 Tbsp dark sesame oil
1 Tbsp minced garlic
1 lb fresh spinach, large stems removed, roughly chopped
1 Tbsp sugar (SPLENDA)
1 Tbsp soy sauce
Salt to taste
1 Tbsp toasted sesame seeds*
Method
Put 2 Tbsp of the sesame oil in a large skillet over medium heat; a minute later add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occassionally, until it is completely wilted. Turn heat to low.
Stir in the sugar and soy sauce and cook for a few more moments. Turn off the heat; add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
* To toast sesame seeds, heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds will make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.
I suppose I need to give credit to the site it came from. It was Spinach with Sesame and Garlic Recipe | Simply Recipes
Apparantly, it's a Korean Dish
Spinach with Sesame and Garlic Recipe
Ingredients
3 Tbsp dark sesame oil
1 Tbsp minced garlic
1 lb fresh spinach, large stems removed, roughly chopped
1 Tbsp sugar (SPLENDA)
1 Tbsp soy sauce
Salt to taste
1 Tbsp toasted sesame seeds*
Method
Put 2 Tbsp of the sesame oil in a large skillet over medium heat; a minute later add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occassionally, until it is completely wilted. Turn heat to low.
Stir in the sugar and soy sauce and cook for a few more moments. Turn off the heat; add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
* To toast sesame seeds, heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds will make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.