Wasabi Spinach

wasabi_spinachI love wasabi and don’t like the taste of spinach, so this is my solution to eat more of these healthy, but  – in my opinion – bland leaves. My wasabi dressing recipe inspired me to try this, and I was so pleased with the result, I now cook most of my green leafy veggies this way. Kale, chard, spring greens – all go excellent with a combination of wasabi and coconut oil. If possible, choose a good quality wasabi powder instead of paste, as premade pastes often contain sugar and salt. I highly recommend Clearspring powder.

I prefer strong wasabi taste, so I don’t use any salt here. The whole cooking process should take a couple of minutes. You don’t want to overcook spinach, just heat it through. The wasabi measurement in this recipe do not provide that characteristic spicy kick. If you like to make it stronger, double the amount of powder.

Measurements for small (100g) bag of spinach:

  • 1 tsp. wasabi powder
  • 1 tsp. coconut oil
  1. Wash your spinach and pat it dry.
  2. Melt the oil in a pan over medium heat and add spinach to a pan, stirring it to cover with oil.
  3. Sprinkle wasabi powder over the spinach and stir as it wilts to distribute the powder evenly.
  4. Serve as soon as all leaves are wilted. Sprinkle with sesame seeds or dry milled seaweed if you like.

Serve with fish or brown rice…or both.

This recipe is: gluten free, wheat free, dairy free, sugar free, low fat, vegan.

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