SHIGUMCHI NAMUL (cold Korean spinach salad, for four)

2 pounds baby spinach

1 tablespoon soy sauce

1-1/2 teaspoons toasted Asian sesame oil

1 teaspoon toasted sesame seeds

1. Wash the spinach well in several changes of cold water until no grit remains. Heat a deep, heavy saute pan over medium heat, add spinach and cook, stirring, until just wilted and bright green, 2 to 3 minutes.

2. Drain the spinach in a colander and, using tongs, squeeze out any excess liquid. The flavor of the seasoning will be diluted if you skip this step.

3. Stir the soy sauce and sesame oil together in a small bowl, pour them over the spinach and mix well. Top with toasted sesame seeds.  Refrigerate until chilled or serve at room temperature.

adapted from fairfieldgreenfoodguide.com