- a 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total)
- 1 cup water
- 1/2 teaspoon Asian sesame oil
- 1/2 teaspoon soy sauce
- 2 teaspoons sesame seeds
- 1/2 teaspoon rice vinegar (preferably seasoned)
- Wash spinach well, discarding any course stems, and drain in colander. In a 3- to 4- quart saucepan bring water to a boil. Add spinach and steam covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce, and salt and pepper to taste. Chill spinach, uncovered, for 25 minutes.
- While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.
- Toss spinach with sesame seeds and vinegar.