I never get tired of eating spinach. Good thing it’s so good for you! This is a fun take on spinach, a Korean version, with the greens wilted in sesame oil with garlic, and sprinkled with toasted sesame seeds. I found the recipe years ago in Mark Bittman’s The Best Recipes in the World. In typical Bittman style, the spinach is quick, easy, and good.

If you are using bagged baby spinach, the presoaking is not necessary, as that greens is pretty clean. Also baby spinach does not need to be chopped. The greens you get in bunches from the farmers market can have a lot of dirt at the root ball that needs to be washed out before you use it.

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Popeye was the best thing that ever hit the spinach industry. When I was a kid you couldn’t pay me to eat lima beans or peas, but spinach? I begged for it; we all did. Especially if it came from a can. We wanted to be cool like Popeye, who could knock Bluto to Kingdom Come just by downing a can of spinach, which always conveniently found its way to Popeye’s mouth when his situation was most dire. Our parents worked hard to convince us that cooked fresh spinach was just as good, if not better than the canned stuff.

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