Korean Seasoned Spinach

2 lbs, tender leafy spinach, washed well
2 Tbsp soy sauce
1 clove garlic, crushed and finely chopped
1 green onion, white and pale green part only, finely minced
1 Tbsp sesame oil
1 tbsp toasted sesame seeds
pinch of salt
pinch of freshly ground black pepper
Pinch of crushed red pepper flakes

Bring 4 quarts of water to a boil, add all of the spinach at once. Blanch for no more than 10 seconds, or until it is bright green and barely wilted. Quickly plunge into ice water to stop the cooking. Drain and wrap in paper towel to squeeze out excess water. Chop spinch in to bite size pieces. In a large bowl, big enough to hold the spinach, combine the marinade (remaining ingredients) Toss the spinach with marinade and place in refrigerator to cool before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user MARYBF.