Photo: Christopher Baker

Spinach is wilted (in the microwave!), then topped with toasted panko crumbs and garlic.

Get more Asian-inspired twists on your favorite dinner recipes

Serves 6

Ingredients

• 1/2 cup panko bread crumbs
• 2 Tbsp. white sesame seeds
• 1 1/2 Tbsp. canola oil, divided
• 2 cloves garlic, finely chopped
• 1 1/2 tsp. chili powder, preferably ancho
• 1 1/2 tsp. kosher salt, divided
• 1 pound baby spinach, divided
• 2 tsp. lemon juice, divided

Directions

Active time: 10 minutes
Total time: 20 minutes

Preheat oven to 350°. Combine panko and sesame seeds on a large baking sheet and bake, tossing halfway through, until panko is dark golden brown and sesame seeds are golden, about 10 minutes. Meanwhile, heat 1/2 Tbsp. oil in a small skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant and golden brown, 1 to 2 minutes.

Transfer panko and sesame seeds to a medium bowl, add chili powder, 1/2 tsp. salt, and garlic (with its oil) and toss well; set aside.

Put half of spinach in a large microwave-safe bowl (glass or ceramic is best). Cook in the microwave on high until warmed through but not yet wilted, 45 to 60 seconds. Add 1/2 Tbsp. oil, 1 tsp. lemon juice, and 1/2 tsp. salt and toss well. Return to microwave and cook, tossing every 30 seconds, until almost completely wilted but not yet giving off liquid, about 1½ minutes more. Transfer to a warm serving bowl and set aside. Repeat process with remaining 1/2 pound spinach, 1/2 Tbsp. oil, 1 tsp. lemon juice, and 1/2 tsp. salt.

Combine both batches of spinach, top with reserved sesame-garlic crumbs, and serve immediately.