This is good both warm and room temperature. Grinding the sesame gives it additional nutty flavor.
1 tablespoon canola oil
1 pound baby spinach (about 16 loosely packed cups)
2 tablespoons plus 1 teaspoon toasted sesame seeds, divided
1 teaspoon granulated sugar, divided
4-1/2 teaspoon soy sauce
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sesame oil
In a large skillet pan, heat the oil over medium-high heat. Add the spinach and cook 3 minutes or until fully cooked through. Remove from heat.
Using a spice grinder, grind 2 tablespoons of the sesame seeds with 1/2 teaspoon of the sugar. In a medium bowl, combine the remaining 1/2 teaspoon sugar with the soy sauce, vinegar, and sesame oil. Stir in the ground sesame seeds.
Add the cooled spinach and gently toss it, separating any clumps. Serve sprinkled with the remaining sesame seeds.