Adapted from Bon Appétit
Ingredients:
1 T white miso
1 T mirin
1 T rice vinegar
3 T unsalted butter, cold, cut into pieces
2 T olive oil
4 garlic cloves, thinly sliced
Kosher salt
6-8 c spinach, stemmed, thoroughly washed and torn into pieces
1 lemon, cut into footballs
Methodology:
Heat miso in saucepan over medium heat, stirring constantly until it starts to caramelize and brown, about 3 minutes. Add mirin and vinegar, scraping up any browned bits. Reduce heat to low and add butter one piece at a time, stirring constantly. Transfer to a small bowl and set aside. Wipe out saucepan.
Return pan to high heat, add 1/2 c water and bring to boil. Add one third of spinach and toss for a minute, until mostly wilted. Remove to a colander and repeat with remaining spinach. Once cooled, squeeze well to remove water.
Heat olive oil and garlic over medium-low heat and cook, stirring occasionally, until garlic begins to turn golden. Remove garlic to a separate bowl and season with salt, reserving oil in pan.
Return spinach and half of miso sauce to pan and heat, stirring, until the sauce is completely incorporated. Serve with remaining sauce poured over the top, garnished with slices of garlic and lemon slices. Spritz with lemon at the table.
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