1 tsp. olive oil
2 green onions, chopped, including green portions
2 garlic cloves, minced
1 1/4 lb. fresh spinach leaves, cleaned, dried and stemmed
1 1/2 Tbs. white vinegar
3 tsp. grated lemon zest
1 tsp. sesame seeds, toasted
In a large stockpot over medium heat, warm the olive oil. Add the green onions and garlic and cook, stirring, until softened slightly, about 1 minute.
Add the spinach leaves, packing them in. If you cannot fit them all at once, cover the pan for about 30 seconds to wilt the spinach a little, then add the remaining spinach in batches. Cover the pan tightly and cook, stirring once or twice, until all the spinach is wilted and tender but still bright green, 3 to 5 minutes.
Remove from the heat. Add the vinegar and lemon zest and stir to combine.
To serve, transfer the spinach to a platter. Sprinkle with the sesame seeds. Serve hot or cold.
Image Source: Williams Sonoma