Spinach with Tahini
from epicurious.com (http://www.epicurious.com/recipes/recipe_views/views/1222193)
*note from cooking experience: this will take you a little longer than mentioned... for me, around 45 min. total prep/cooking. I found that that 1/2 cup of water was not enough to cook all the spinach 'in handfuls', so I had to keep adding water to the pan.

1 medium garlic clove, chopped
3 tablespoons well-stirred tahini
1.5 - 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

Blend together garlic, tahini, lemon juice, salt, and 1/4 cup of the water in a blender until smooth.

Bring remaining 1/2 cup to a simmer in a 12-inch skillet over high heat.

Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.

Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.

Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.

Serves 4.
(make double if you want more than about 2 c. worth!)