Korean Spinach Banchan

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic - minced finely
  • 1 Green onion
  • 200 g Spinach - to use, leaves and stem

• Condiments

  • 1 1/2 tbsp Soy sauce[/u] (or tamari

• Baking & Spices

  • 1 tsp Sea salt
  • 1/2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1/2 tbsp U]sesame oil

Found on honestcooking.com

Description

Ingredients

• 200g Spinach – to use leaves and stem, remove the roots and wash 2-3 times
• 2 cloves Garlic – minced finely
• 1 Green Onion – sliced thinly
• 1.5 tablespoon of Soy Sauce[/u] (or Tamari for gluten free option)
• ½ tablespoon [u]Sesame Oil
• ½ tablespoon Sesame Seeds - toasted
• 1 teaspoon Sea Salt

Directions

• Mix minced garlic, green onion, soy sauce and sesame oil in a large bowl.
• In a medium pot of boiling water, add 1 teaspoon of salt and blanch a bunch of spinach for 30 seconds. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.
• Cut the spinach a few times and place the spinach into the sauce bowl and mix by hand.
• Transfer the spinach onto a serving plate and sprinkle toasted sesame seeds.