Ingredients

• 1 medium garlic clove, chopped
• 3 tablespoons well-stirred tahini (Middle Eastern sesame paste)
• 1 1/2 to 2 tablespoons fresh lemon juice (to taste)
• 1/4 teaspoon salt
• 3/4 cup water
• 15 oz loosely packed baby spinach (24 cups)
• 2 teaspoons sesame seeds (optional), toasted

Instructions

1. Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
2. Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
3. Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
4. Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
5. Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.