Teriyaki Spinach

from Kathy Slade, Groundwork Lawrence CSA Member

Note: we don't measure anything, just go by taste. If we like something,
we add more. If we don't like something, we leave it out or substitute
in something we do like. So if you don't like almonds, leave them out or
try a nut that you do like.

spinach, washed and mostly dried
sliced garlic
toasted slivered almonds
toasted sesame seeds
extra virgin olive oil
teriyaki sauce

If the slivered almonds are not toasted, put them over low heat
in a large, dry pan and stir constantly so they do not burn. Set aside
in a bowl when light brown.

If sesame seeds are not toasted, toast them the same way, in a
large dry pan. Add to the bowl of almonds.

Add a bit of oil to the pan, add sliced garlic, and over low
heat cook until tender. Remove pan from heat so you do not get splattered. Carefully add spinach -- if it is wet it will sizzle/splatter. Return pan to heat and stir until spinach is wilted. Add as much of the almonds & sesame seeds as you like. There are never too many for us. Stir in some of the teriyaki sauce -- to taste.