Sometimes the best way to cook something is to just keep it simple, nothing fancy, no special equipment, no exotic ingredients. This is my favorite way to cook spinach. I like getting the fresh organic bunch of spinach with the stems still on. A couple of times while washing the spinach, I’ve found a ladybug on a leaf. Each time I just open the back door and let them go on their merry way. For awhile there, I was buying the spinach in the cellophane bags, prewashed no less. But I missed the stems, they’re the sweetest, most tender part of the spinach.
Serves 2 as part of a meal
1 bunch of spinach with stems still attached
1/2 teaspoon olive oil
White sesame seeds for garnish (optional)
Wash the spinach in several changes of water, making sure there’s no dirt or grit left, cut off the root part and separate the leaves. You don’t need to dry the spinach.
Heat the wok over high heat. Add the olive oil and swirl to coat the wok. Add the spinach and cover. After about 30 seconds the spinach will start to wilt down. Stir bringing up the spinach at the bottom to the top. Add salt to taste and stir again. Cover for 30-45 seconds until all of the spinach is cooked and wilted. Do not overcook. Garnish with the sesame seeds.