This simple, healthy, and tasty spinach dish can be eaten either hot or cold. It works well as a side in many Asian cuisines, such as Chinese, Japanese, and Korean. It is a versatile dish, and can easily be tailored for any of these cuisines by the addition of certain ingredients.
1) First, cook the spinach. You can either blanch it very quickly or steam it very quickly.
If you blanch, I would only blanch for 5 seconds.
2) Next, try to squeeze as much water out of the spinach as possible. I typically take a handful of spinach at a time and squeeze it into a ball, as shown in the picture below.
3) Once most of the water has been squeezed out, I chop up the spinach using a pair scissors.
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