This one has nice presentation for entertaining. It may work well with other greens such as kale, I haven't ventured it yet, let me know if you try it yourself!
1.5 lbs spinach, stemmed and rinsed well
1/4 c mirin, rice wine – or dry white wine or sake
2 T soy sauce or wheat free tamari (gluten free)
2 t honey (substitute maple syrup or 1T sugar for vegan)
2 t sesame oil
2 T toasted sesame seeds
Steam spinach. Squeeze excess water out.
In a large bowl mix rice wine through sesame oil. Mix spinach with sauce, may cover and chill up to 4 hours.
Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrane individually in small shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 t sesame seeds.