When I first started my slow carb diet (4-hour body diet) years ago, frozen spinach with a lot of butter and salt was my go-to greens dish. While spinach is still a mainstay of my low carb lifestyle, this spinach recipe with an Asian-style dressing elevated the frozen-spinach-butter dish to a side dish with a lot more creativity, while still maintaining the ”easy” part.
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The Korean spinach dish was only slightly adapted from a recipe for Korean Barbecue in Fine Cooking Magazine.
Tip: The dressing included in the recipe is also killer on a Summer cucumber salad
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Korean BBQ Spinach
A quick easy low carb side dish of spinach with Korean flavors
Equipment
- small non-stick skillet
- medium pot
- Strainer
Ingredients
- 1 lb. spinach fresh or frozen
- 3 tsp sesame seeds
- 5 tsp peanut oil
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sugar omit if doing strict slow carb diet
- ½ tsp garlic minced
- ½ tsp freshly ground black pepper
Instructions
- Place sesame seeds in small non-stick frying pan and toast dry over low heat, shaking pan, until they are light brown and nutty (just a few minutes – watch carefully). Add peanut oil to the pan and heat over low heat for a few minutes to infuse sesame seeds into oil.3 tsp sesame seeds, 5 tsp peanut oil
- Cook the spinach in a pot of boiling water until wilted, about 5 minutes. Drain well and squeeze out excess water, being careful not to burn your hands.1 lb. spinach
- Add the remaining ingredients and gently mix until well combined. Serve warm as a side dish.1 Tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sugar, 1/2 tsp garlic, 1/2 tsp freshly ground black pepper
Nutrition
Calories: 87kcalCarbohydrates: 6gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 341mgPotassium: 654mgFiber: 3gSugar: 2gVitamin A: 10635IUVitamin C: 32mgCalcium: 130mgIron: 3mg
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