This Japanese spinach dish is a super tasty way to get your greens.
Dark green leafy vegetables are powerhouses when it comes to nutrition. The more of them you can add to your daily meals the better.
I have used spinach here but you can just as easily use collard greens or various Asian greens, like bok choy or kailan.
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon low sodium soy sauce (use Tamari if on a gluten free diet).
- 1/4 teaspoon Dashi stock powder (use veggie stock if on a vegan diet)
- 3 tablespoons boiling water
- 1 teaspoon miso paste (I use Shiro, or yellow, miso)
- 500 grams fresh spinach
- Sesame seeds to serve
- Mix the Dashi powder with the water and whisk in the tahini, soy sauce, and miso paste. Mix well and set aside.
- Wash and dry the spinach well. Heat a bit of water to boiling in a large pot and add the spinach. Quickly stir and remove from the water within a few seconds, or as soon as the spinach has wilted but still retains it’s color. Drain well and plunge into ice water to stop the cooking process. Drain well once more.
- Place in a serving bowl and drizzle with the dressing. You may not need all of the dressing. Drizzle with sesame seeds and serve warm or at room temperature.