Spinach is one of my favorite vegetables. It’s quick to cook and makes a solid base for a wide range of flavors. Japanese spinach is flat-leaved and delicate compared to the curly kind found in America. This recipe will work with either, takes hardly any time at all, and dresses up any plain meal.
Spinach with Pine Nuts
1 bunch spinach
3 Tblsp pine nuts
1 Tblsp mirin
1 Tblsp soy sauce (the lighter brown usukuchi style)
Steam the spinach or boil briefly. Squeeze out the excess water, then chop spinach into bite-sized lengths. Coat the spinach with the mirin and soy sauce. Roughly chop the pine nuts and toss together with the greens.