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Spinach stems (oriental version)

January 28, 2014


This is my first recipe with spinach stems, my 90 years old grandmather gave me the idea. She considers stems a delicacy and loves to cook them in a pan with garlic and chilli.If you eat raw spinach, for example in a salad, tear off  the stems and keep them aside for a different recipe. What I propose is simple and tasty and has an oriental touch to the addition of soy sauce and ginger. You can prepare them in a very Italian version, simply steaming  the stems per 2 minutes and cooking in a pan with olive oil, garlic and chili peppers. Recipe for 2



250 g of stalks of spinach

2 tablespoons of sunflower oil

1 piece of fresh ginger

1 tablespoon of soy sauce

1 tablespoon sesame seeds

1 clove of garlic

Salt and pepper


Clean the spinach and set aside the stems and roots for this recipe. Wash the stalks and roots and steam for 5 minutes. In a pan (low heat) toast the sesame seeds for a few minutes and set aside. Then put in the pan 2 tablespoons of olive oil and a clove of garlic and heat per 2 minutes. Add the spinach and pan-fry for a few minutes (high heat). Simmer with soy sauce until reduced. Flavor with grated fresh ginger, salt and pepper. Divide then the stems into two bowls and complete with toasted sesame seeds. Serve as a side dish such as an accompaniment to boiled rice and tofu.


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