In hot weather I like to make this delicious quick spinach dish to serve with cold soba noodles or to simply eat by itself. The organic baby spinach leaves which are available in many markets are easy to wash and require no other preparation. A heavy cast iron or stainless steel skillet is the only tool needed for this recipe. I start with a bag of greens and keep adding more to the pan as they wilt until I have the desired amount; use the quantities in the recipe as a guide if you aren't comfortable just tossing leaves into a hot pan.
2 teaspoons olive oil
4 or more cups baby spinach leaves
1/4 cup fresh water
gomasio sesame salt to taste
Heat olive oil in skillet on medium flame. Add spinach leaves, pressing them gently into pan. Cook on low flame until leaves begin to wilt and reduce in volume. At this point there will be more room in the skillet and you may add more spinach. Sprinkle some water on leaves which will help them to steam if they seem too dry. As soon as spinach is tender, remove from pan, pressing cooking liquid out with spoon. (Reserve for future use). Place spinach in a ceramic bowl in fridge until chilled. Serve in small serving bowls; garnish with homemade gomasio. (See earlier post for gomasio recipe).