© 2016 Kenter Canyon Farms
Site by Eric Theise
Here we offer a version with a Japanese twist. The spinach is cooked, cooled and dressed with a rich walnut miso dressing to accompany any kind of grilled protein.
Serves 4-6 people
Prep: 12 min • Cook: 3 min • Ready in: 15 min
Bring the water to a boil and add the spinach, cook until wilted down, about 3 minutes. Plunge spinach into cold ice water bath to stop cooking, drain and squeeze out extra water from the cooked spinach and reserve. Place walnuts in mortar or mini food processor and pound to a paste, add miso and walnut oil then add remaining ingredients. Pound and stir until a smooth paste is achieved. Massage this dressing into the cooked, cooled spinach and place serving sized portions into small bowls and serve.
Recipe from the Kenter Canyon Farms test kitchen