Quick-And-Easy Recipe -- Suki's Korean Spinach

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is from "New York Cookbook" by Molly O'Neill.

SUKI'S KOREAN SPINACH 4 servings; approximate preparation time 15 minutes

1 teaspoon safflower oil

1 tablespoon sesame oil

2 pounds fresh prepared spinach leaves (see note)

1 teaspoon rice wine vinegar

1 tablespoon lemon juice

2 teaspoons light soy sauce

1/4 teaspoon salt

Freshly ground black pepper to taste

1. Warm the oils in a large wok or skillet. Add the spinach in batches and toss until wilted. Add more spinach as it fits into the wok. When all the spinach has been added, sprinkle on the vinegar, lemon juice and soy sauce and continue stir-frying for 1 minute. Remove from the heat.

2. Using a wooden spoon or spatula, gather the greens to one side of the pan. Press to remove as much moisture as possible. Remove the spinach and set aside.

3. Return the wok with the liquid to high heat. Boil until the volume of liquid is reduced by half, about 3 minutes. Add the spinach and cook for a quick 30 seconds; drain immediately. Season with salt and pepper to taste. Serve warm or chilled.

Note: Spinach is often sold washed and stored in plastic bags. Check with your local produce department.

Data per serving Calories 92 Protein 7g Fat 5g Carbohydrates 9g Sodium 437mg Saturated fat 1g Monounsaturated fat 1g Polyunsaturated fat 2g Cholesterol 0mg