Organic Buying Club of So. Fla.

In the Middle East, this dish is made with dandelion greens or Swiss chard. Here, spinach substitutes, and the tahini takes care of the exotic flair.

2 medium garlic clove, chopped
3 tablespoons well-stirred tahini (Middle Eastern sesame paste)
2 tablespoons fresh lemon juice (to taste)
Celtic Salt to Taste
3/4 cup water
1 head of spinach, trimmed of stem(may sub chard or other green)
2 teaspoons sesame seeds (optional), toasted

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

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

Makes 4 servings.