Spinach Gomae recipe
This Japanese-style preparation of greens has become one of my go-to ways to cook up a batch of greens for the week. This recipe is traditionally made with spinach, I use all kinds of greens, especially the tops of veggies like beets, turnips, and radishes that come in my CSA. I'll cook thin stems like spinach but skip woodier ones like kale or collards. Although boiling seems to have gone out of fashion in the health-sphere, this method tenderizes the greens while removing their bitterness and perhaps increasing the bioavailability of some nutrients. If you don't have a suribachi or mortar and pestle. You can buzz up the sesame seeds in a spice grinder or blender or simply leave them whole.
2 lbs spinach or leafy greens, washed
4 tablespoons sesame seeds, lightly toasted in a pan
1 teaspoon maple syrup
1 tablespoon mirin
2 tablespoons tamari or soy sauce
1 teaspoon toasted sesame oil
1. Bring a large pot of salted water up to a boil. Add spinach/greens, pushing down and let cook for 2 minutes only. Strain and run under cold water. Squeeze out extra liquid and place on a cutting board. Run your knife through it a few times and place on a platter.
2. Take toasted sesame seeds in a suribachi or mortar and pestle. Grind sesame seeds until they crumble but you still have a little texture. Add maple, mirin, tamari and sesame oil and mix together. Drizzle over spinach to taste.
*Mirin is a Japanese cooking wine. I buy Eden Foods brand at Whole Foods. Many cheaper brands are often filled with corn syrup. If you can't find it, I'd add an extra teapsoon of maple syrup and a teaspoon of rice vinegar.
*Tamari is a Japanese-style soy sauce that's gluten-free. Use any kind of soy sauce you like. If you are watching your sodium, simply use less or try a low-sodium version or Coconut Aminos.