This dish is inspired by the Japanese staple spinach gomae - spinach with sesame. Traditionally served cold in a pool of sauce, it tastes equally delicious warm. Tender baby spinach is one of the first greens to appear in the greenhouses each spring, when my mind and body are still in cooked greens mode. This recipe deliciously bridges the gap to warmer weather and more cooling preparations.
8 cups firmly packed chopped fresh spinach
3 tbsp peanut butter
2 tbsp grated fresh ginger
1 tspn tamari (soy sauce)
1 tspn maple syrup
1/2 tspn toasted sesame oil or hot sesame oil
3 tbsp hot water
2 tbsp chopped roasted peanuts
- Fill large skillet or Dutch oven with 1/4 inch of water and bring to boil. Add spinach and water-sauté until just wilted. Time will vary according to maturity and variety of spinach, but expect 30 seconds to 2 minutes at most. Remove from heat and set aside.
- In bowl, whisk together peanut butter, ginger, tamari, maple syrup, sesame oil, and hot water. Drain spinach and squeeze to remove excess water. Place in serving dish, drizzle sauce over top, finish with chopped peanuts and serve.
If you're allergic to nuts, substitute sunflower butter and toasted sunflower seeds for the peanut butter and peanuts.
Recipe courtesy of Clean Start: Inspiring You to Eat Clean and Live Well by Terry Walters
Japan [ print this recipe for Asian Spinach with Peanut Ginger Sauce ]