Spinach is tossed with a nutty sesame sauce.
Adapted from Gourmet
Note: In honor of the season, I substituted half the traditional spinach with chard. To do the same, rinse chard and drain. Remove large ribs and discard. Blanch chard in boiling water for 1 minute and drain. Continue recipe as with spinach.
- Active time: 20 minutes
- Total time:20 minutes
- 40 ounces spinach, washed, stems intact
- 1 1/2 tablespoons Japanese sesame paste
- 1 1/2 tablespoons white miso paste
- 1 tablespoon water
- 1 teaspoon soy sauce
- 3 teaspoons sesame seeds, toasted
Bring a large pot of salted water to a boil. In batches, blanch spinach for 30 seconds and drain. Wring blanched spinach to remove as much water as possible.
Roughly chop spinach and place in a large bowl.
In a small bowl, whisk together sesame paste, miso paste, water, and soy sauce until well combined.
Add sesame sauce to spinach and toss to coat. Sprinkle with sesame seeds and serve.