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Epicurious

Wilted Spinach and Bok Choy With Grapefruit and Sesame

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Alex Lau

Spinach and bok choy cook in minutes, but you can use kale, Swiss chard, or any other hardy green with these seasonings and it will be equally good.

Recipe information

  • Yield

    2 servings

Ingredients

2 tablespoons toasted sesame oil
1 2-inch piece ginger, peeled, thinly sliced
8 baby bok choy (about 1 pound total), quartered lengthwise
2 bunches mature spinach, trimmed
¼ cup fresh grapefruit juice
2 tablespoons soy sauce
Kosher salt, freshly ground pepper
Toasted sesame seeds (for serving)

Preparation

  1. Step 1

    Heat oil in a medium pot over medium. Cook ginger, stirring occasionally, until golden brown, about 3 minutes. Add bok choy, spinach, and 2 Tbsp. water to pot and toss to coat in oil. Cover with lid and let steam until spinach is just wilted, about 3 minutes. Uncover and let cool.

    Step 2

    Squeeze excess liquid from bok choy and spinach (they hold a lot of water, which will dilute the dressing!). Toss greens and ginger with grapefruit juice and soy sauce in a large bowl; season with salt and pepper. Crush sesame seeds on a cutting board with a flat-bottomed mug and sprinkle over top.

    Step 3

    Do Ahead: Greens can be cooked 1 day ahead. Cover and chill.

TagsSpinachLeafy GreensVegetableBok ChoyGrapefruitCitrusFruitSideVegetarianDairy FreeVeganHealthyishBon Appétit
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