Komatsuna Spinach Salad Makes 1 or 2 servings
- 3 strips good bacon
- Olive oil, as desired
- 1½ teaspoons finely chopped ginger
- 1½ teaspoons finely chopped garlic
- ½ cup diced red onion
- 2-3 cups fresh komatsuna (or other) spinach
- Cider vinegar, to taste
Fry three pieces of bacon in the bottom of your wok/skillet, and remove when crispy. If you’re concerned about the bacon fat, drain and discard fat from fried bacon and replace it with an equivalent amount of olive oil. Add to remaining fat the ginger and garlic; cook for a minute. Add onion and cook until it begins to turn transparent. Add spinach to vegetables and cook very briefly. Leaves should still have body, and stems should still be crunchy. Place spinach in a serving bowl and splash lightly with cider vinegar, to taste. Garnish with crumbled bacon. Serve.
Komatsuna and Mushrooms
- 2 tablespoons (1/4 stick) butter
- 5 oz button mushrooms or crimini (baby bella) mushrooms, sliced
- 1 large shallot, chopped (or Green Onions)
- 1/2 lb fresh spinach leaves (or 1/2 pound Komatsuna, chopped)
- 1 to 2 teaspoons truffle oil (or sesame oil)
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes. Add komatsuna (spinach), 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
Source: Recipe adapted by Moore Farms and Friends from the original in the January 2009 issue of Bon Appetit magazine. Our Komatsuna or “Asian Spinach” can be substituted for spinach.