Sautéed Spinach with Ginger

1 pkg. (10 oz.) fresh spinach (12 cups) stems trimmed, washed

1 tbsp dale's Seasoning or dale's Reduced Sodium Blend

2 tsp rice vinegar

1 tsp toasted sesame oil

0.25 tsp firmly packed brown sugar

2 tsp canola oil

1 garlic cloves, minced

1.50 tsp minced fresh ginger

Dash of crushed red pepper

1 tbsp sesame seeds, toasted

To begin making Sauteed Spinach with Ginger, leave the spinach with just the water clinging to the leaves after washing. Cook the spinach in a large, wide pot over medium-high heat just until wilted, 3-5 minutes.

Next, drain, refresh under cold running water, and press out excess moisture.

Then, mix the dale's, vinegar, sesame oil, and sugar in a small bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, and red pepper. Stir-fry until fragrant but not browned, about 10 seconds. Add the spinach and cook, stirring often, until heated, through 2-3 minutes. Stir in the dale's mixture and toss to coat well.

Finally, sprinkle with the sesame seeds.

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