Try this dish with dandelion greens, Swiss chard, kale, or any other dark leafy green.


  • 1 medium clove garlic, chopped
  • 3 Tbsp well-stirred tahini (ground sesame paste)
  • 1 ½ to 2 Tbsp fresh lemon juice
  • ¼ tsp salt
  • ¾ cup water
  • 15 oz. loosely packed baby spinach
  • 2 tsp toasted sesame seeds


  1. Blend together garlic, tahinini, lemon juice, salt and ¼ cup water until smooth.
  2. Bring remaining ½ 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. Stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.
  6. Enjoy!