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Reviewed: Apr. 7, 2008

I thought this was a 1 star, but my husband did like it ok. The sugar completely doesn't go with the spinach. I should have known that the sesame oil shouldn't be added at the beginning - sesame oil isn't a good oil to cook with because it loses its flavor with cooking. Like someone else said, it was missing salt. I put some on at the end. Still was way too sweet for my liking. Eatible I wouldn't make this again.

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NAGELAM


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Reviewed: Jan. 10, 2008

I OMITTED THE BROWN SUGAR AND ALSO USED SOY SAUCE. I PUT ONE TABLESPOON OF WATER IN PAN THEN THE SPINACH TO WILT DOWN A BIT THEN ADDED THE SESAME SEEDS CRUSHED WITH THE OIL. CAME OUT GREAT. TWO OF MY FAVORITES. SESAME SEEDS AND SPINACH.

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Reviewer:

georgia

	Cooking Level: Intermediate Home Town: Prineville, Oregon, USA
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Reviewed: Jan. 9, 2008

I made this once and it wasn't great. The second time I added some soy sauce and replaced the sugar with plain Splenda. I used 1 TBS of sesame oil (on the pan) for wilting the spinach, then added 1/2 TBS in the process of wilting, and reserve the rest and added it after i turned the pan off. It was much better this way. I may have used less spinach since I was cooking for 2.

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Reviewer:

Elle


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Reviewed: Jun. 23, 2007

I liked this recipe, but it isn't super-different from other sauteed spinach recipes. I halved the oil. My husband loved it.

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Reviewer:

Meghan

	Cooking Level: Expert Living In: Austin, Texas, USA
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Reviewed: Jun. 23, 2007

Great as a burger topping!

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heidi


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Reviewed: Jun. 14, 2007

to sweet but good

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Vegetarian Afrodisiac

	Cooking Level: Intermediate Home Town: New York, New York, USA
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Reviewed: Apr. 23, 2007

Picky husband loved it - what more needs to be said!

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GCPate

	Cooking Level: Intermediate Home Town: Santa Ana, California, USA Living In: Jacksonville, Florida, USA
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Reviewed: Mar. 12, 2007

A simple dish that usually goes with white rice. Used solely as a side dish, nothing more.

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Jasonsan

	Cooking Level: Beginning Home Town: Bluffton, Indiana, USA Living In: Sapporo, Hokkaido, Japan
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Reviewed: Feb. 21, 2007

Very good but perhaps a bit too sweet.....

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Sharyl R.

	Cooking Level: Expert Home Town: Leduc, Alberta, Canada Living In: Edmonton, Alberta, Canada
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Reviewed: Jan. 30, 2007

Easy, and very tasty. I had trouble with the sugar - it didn't melt until I mixed it in with the spinach. Had I known that I wouldn't have let the spinach wilt any further while I tried to melt the sugar.

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Trojan Polo


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Reviewed: Jan. 25, 2007

I honestly don't even know how to rate this because while reading the recipe, I loved the whole sesame oil and seed thing; however, the sugar totally turned me off and I knew that my family would not be pleased with sweet spinach. I replaced the sugar with soy sauce and added garlic and onion powders and black pepper. With these changes we all thought it was a fantastic side. Thank you for a great starting point!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Nov. 15, 2006

This recipe is much like the traditional side dish in Japan. We usually cook ours without sugar, so this was a little interesting. Good flavor though: with and without the sugar.

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Reviewer:

brueck99


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Reviewed: Sep. 25, 2006

I made this with asparagus and it was a hit. Be generous with the sesame seeds, and don't skip the mortar and pestle step.

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Reviewer:

Mary


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Reviewed: Aug. 10, 2006

I'm sorry to say this was disappointing. It sounded delicious, but it ended up lacking flavor. For me, the sweetness just didn't go well with the spinach; it needed some saltiness, such as soy sauce, to balance it out. Plus, cooking the spinach in sesame oil seems to be a waste, because I couldn't taste it. I think it would work better to wilt the spinach in a dry skillet and add the sesame oil at the end for flavoring. Unfortunately, even the ground sesame seeds didn't work well: They ended up getting soggy sitting on the sauteed spinach. My boyfriend, who loves spinach, didn't care for this, either. I think this might be better, with some modifications, either baked or as a salad. Thanks anyway.

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Reviewer:

KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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