Barely-Sautéed Spinach and Broccolette with Creamy Tahini Sauce

Barely-Sautéed Spinach and Baby Broccoli with Creamy Tahini Sauce Thumbnail



For the sauce:

  • 2 tablespoons tahini
  • 2 tablespoons tamari (or soy sauce)
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • Water, to thin, if necessary, up to a tablespoon

For the greens:

  • 2 teaspoons sauté oil of choice
  • 1” piece of fresh ginger, sliced thin
  • 1/2 jalapeño, sliced thin
  • 1 bunch baby broccoli, stems trimmed and chopped, heads left whole
  • 1 yellow, orange or red bell pepper, sliced thin
  • 23 big handfuls fresh spinach
  • 2 tablespoons toasted pumpkin seeds
  • 1 green onion, sliced thin
  • Toasted sesame seeds (optional)
  • Sea salt (optional)


To make the sauce, place the tahini in a small bowl and whisk in the tamari. Add the lime juice, the maple syrup. Mix well. Thin with water if necessary. 

In a large skillet with a lid, heat up the oil over medium-high heat. Add the ginger and the jalapeño slices and let sizzle 2-3 minutes. Add the broccolette (and stems) and the bell pepper. Mix well, cover and let cook, shaking the skillet a few times, until the broccolette is bright green and still crunchy, about 3-4 minutes. Remove to a bowl. In the same skillet, add the spinach and sauté briefly, while stirring, about 2 minutes. Remove to a serving bowl, top with the broccolette and bell pepper mixture, the sauce, the green onion, the pumpkin seeds, and the sesame seeds, if using. Bon appétit!

Keywords: spinach, broccoli, tahini

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