Marinated Spinach with Sesame
In this simple preparation, spinach stems add textural interest to the wilted leaves. Make sure to be thorough when squeezing out the greens, otherwise the dressing will get watered down.
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. reduced-sodium soy sauce
- 2 tsp. toasted sesame oil
Cut spinach stems from leaves; coarsely chop stems and cook in a medium pot of boiling salted water just until bright green and crisp-tender, about 30 seconds. Using a slotted spoon, transfer to a colander set in a bowl of ice water.
Cook spinach leaves in same boiling water just until slightly wilted, about 10 seconds; drain and transfer to colander in ice water. Drain leaves and stems, squeezing well to remove as much excess water as possible.
Toss spinach leaves and stems with lemon juice, sesame seeds, soy sauce, and oil in a medium bowl. Let sit, tossing occasionally, 1 hour.
DO AHEAD: Spinach can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.