This toast comes from Leanne Brown‘s cookbook which was gifted to me at one point. The book has more than a few toast recipes which has been particularly useful for me. The PDF version is actually online which is super awesome and convenient for everyone.
This week I made toast topped with “Korean-Style Spinach,” according to the cookbook.
- 1 tsp olive oil
- 4 cloves garlic, chopped
- 1 bunch spinach, washed, thicker stems removed
- 1 tsp soy sauce
- 1/2 tsp toasted sesame oil
- salt, to taste
- 1 tsp sesame seeds
Heat the olive oil in a pan over medium heat. Add the garlic and cook, 2 minutes. Add the spinach and soy sauce and cook for 2 minutes, until the spinach has wilted and shrunk. Turn off the heat and add the sesame oil and salt. Mix and taste. Remove the spinach from the pan and squeeze out any excess moisture. Serve over hot slices of toast. Sprinkle sesame seeds on top.
Overall, it’s pretty good. You have to use a lot of spinach though to really get a good coating on the toast. It’s salty and greasy but the bread soaks up a lot of the excess. It’s not very filling so it’s great for a snack!
I also didn’t use sesame oil because, to my wholehearted surprise, it is not readily available to the residents of Kirksville. Or I couldn’t find it, which might be more likely the case. It was still good using regular oil so I have no regrets.