Ingredients
1
medium garlic clove, chopped
3
tbsp well-stirred tahini (Middle Eastern sesame paste)
1
1/2 to 2 tbsp fresh lemon juice (to taste)
15
oz loosely packed baby spinach (24 cups)
2
tsp sesame seeds (optional), toasted
Directions
1.
Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
2.
Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
3.
Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
4.
Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
5.
Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.
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