Komatsuna Stir-fry #1 6 sprigs of Komatsuna, stalks and leafs cut and seperated
2 cloves of garlic, sliced
2 tbsp of butter/margarine
Rosemary salt/ course ground pepper
Melt butter in pan, and add garlic slices, and only brown slightly. Add stalks and saute for about 1 minute before adding leafy section. while adding rosemary salt and pepper, saute until leafy section wilts only slightly. Serve immediately
Komatsuna Stir-fry #2
The slightly bitter flavor and crunchy stalks hold up well to stir frying. Use minimal oil to quickly stir fry washed and roughly chopped komatsuna with 1 clove of garlic, salt, and red pepper to taste. As the komastuna gets hot, splash with sake and cover the skillet. This serves to quickly steam it, and to finish cooking without adding more oil. At the very end, add a few drops of sesame oil for flavor and a nice aroma.
Komatsuna Spinach Salad
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
Cider vinegar, to taste
Fry three pieces of bacon in the bottom of your wok, and remove when crispy. Add to remaining fat the ginger and garlic; cook for a minute. Add onion and cook until it begins to turn transparent. To reduce saturated fat in this recipe, drain and discard fat from fried bacon and replace it with an equivalent amount of olive oil.
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.
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