Korean Spinach or Kale
Side DishThis has become my signature dish for potlucks. It's delicious, healthy, and easy--and since you serve it at room temperature, it's very portable. Because the leaves cook down a lot, I usually make a double or triple batch. All of the measurements for the sauce are approximate or "to taste." I usually eat mine with a little Sriracha. Enjoy!
Ingredients:1 pound spinach or kale
Sauce:2 Tbsp soy sauce1 Tbsp sesame oil1 Tbsp mirin (optional)2 tsp rice wine vinegar2-3 cloves crushed or minced garlic1-2 tsp sugar1 Tbsp toasted sesame seeds
To Make:Bring a large pot of water to a boil. If using spinach, blanch the spinach in boiling water for 30 seconds. If using kale, leave kale in boiling water for 10-15 minutes, until leaves are soft. Remove spinach or kale, strain in colander, and rinse in cold water. (If using spinach, time is of the essence—remove quickly. Kale is more durable.) Gently squeeze leaves to remove excess water.Mix sauce and add to spinach/kale.Sprinkle on sesame seeds and toss.Serve at room temperature. Makes about 4 servings
Ingredients:1 pound spinach or kale
Sauce:2 Tbsp soy sauce1 Tbsp sesame oil1 Tbsp mirin (optional)2 tsp rice wine vinegar2-3 cloves crushed or minced garlic1-2 tsp sugar1 Tbsp toasted sesame seeds
To Make:Bring a large pot of water to a boil. If using spinach, blanch the spinach in boiling water for 30 seconds. If using kale, leave kale in boiling water for 10-15 minutes, until leaves are soft. Remove spinach or kale, strain in colander, and rinse in cold water. (If using spinach, time is of the essence—remove quickly. Kale is more durable.) Gently squeeze leaves to remove excess water.Mix sauce and add to spinach/kale.Sprinkle on sesame seeds and toss.Serve at room temperature. Makes about 4 servings
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