Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sauteed Spinach with Pepitas and Sesame Seeds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Aya Brackett Prep Time: 25 mins Total Time: 25 mins Servings: 8 Save baby spinach for salads -- for this recipe, a heartier variety is best. Look for leaves that are thick and curly, which will retain more texture and flavor when sauteed. Ingredients 2 ounces pepitas 1 tablespoon sesame seeds 3 tablespoons extra-virgin olive oil 1 tablespoon minced garlic (from 2 to 3 cloves) 2 teaspoons minced fresh ginger (from a 2-inch piece) Kosher salt and freshly ground pepper 2 pounds curly-leaf spinach, large stems removed 2 tablespoons champagne or white-wine vinegar Directions Heat a large skillet over medium. Add pepitas and toast, shaking pan occasionally, until they begin to swell and darken slightly, about 2 minutes. Add sesame seeds and continue toasting until pepitas and sesame seeds turn golden brown in places, about 1 minute more. Transfer to a plate; let cool completely. Return skillet to medium-high; swirl in 2 tablespoons oil. Add garlic and ginger, season with salt, and cook until fragrant, about 30 seconds. Add enough spinach to fill skillet. Cook, stirring, until spinach begins to collapse. Add remaining spinach, a handful at a time, until all is just wilted. Stir in vinegar and cook 30 seconds. Remove from heat. Stir in remaining1 tablespoon oil; season with salt and pepper. Sprinkle with toasted pepitas and sesame seeds just before serving. Rate it Print