Wilted spinach and lettuce

Wilted spinach and lettuce

By
From
Good Better Green
Serves
2-4

This is one of my favourite recipes in this book, and the type of dish that my kids happily eat if I chop it up finely. The black sesame seeds can be a pain to find if you don’t have a good local ethnic grocer near you, but you can use hulled white ones instead.

Ingredients

Quantity Ingredient
grapeseed oil or melted coconut oil
1 large shallot, nely chopped
2 little gem lettuces, trimmed, leaving the core intact, rinsed and quartered lengthways
1 large garlic cloves, finely chopped
or 2 small garlic cloves, finely chopped
200-250g baby leaf spinach

For the dressing

Quantity Ingredient
1 teaspoon traditionally fermented organic soy sauce, tamari or shoyu, see note
1 teaspoon umeboshi vinegar or brown rice vinegar
1 teaspoon untoasted sesame oil
1 tablespoon white and black sesame seeds, lightly toasted in a dry frying pan until white ones are golden
1/2 teaspoon honey
pinch kombu flakes
1/2 teaspoon ground szechuan pepper
1 teaspoon freshly ground nutmeg
1 tangerine, zested

Method

  1. Make the dressing by combining all the ingredients in a jar and shaking to dissolve the honey.
  2. Heat some oil in a large pan and cook the shallot until soft and translucent. Scrape to the edges of the pan, increase the heat a tad and place the lettuce quarters, cut sides down, in the pan, adding a little more oil if necessary.
  3. When the lettuce pieces have caramelised, turn them over, add the garlic and spinach and keep moving the spinach around as it starts to wilt.
  4. As soon as all the spinach has wilted, pour over the dressing, toss, adjust the seasoning and and serve immediately as it does not keep very well.

Note

  • Always try to buy naturally fermented soy sauce (shoyu), which is traditionally made by fermenting soybeans, water, wheat, and a special starter fungus. Because this can take up to a few years, many producers now cook the soybeans with hydrochloric acid, thereby eliminating the fermentation step, which is necessary in making soy digestible and beneficial.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again