Spinach Crowns with Sesame-Miso Sauce


Spinach Crowns with Sesame-Miso Sauce


  • 16 spinach crowns
  • 1 tablespoon white miso
  • 1 tablespoon tahini
  • 1 teaspoon soy sauce
  • White or black sesame seeds, toasted in a dry skillet until golden.



Rinse the crowns thoroughly.  Trim them, removing a bit of the root and any bedraggled leaves, then soak them in a bowl of cold water, swishing them about to loosen any grit or sand.  If a lot of sand comes out, empty the bowl, refill it, and wash again.


To make the sauce, stir together the miso, tahini, soy, and 1 tablespoon water in a bowl large enough to hold the spinach crowns.


Steam the spinach crowns over simmering water, covered, until they have wilted a bit but are still bright green, after a few minutes.  Remove them, rinse under cold water, dry well, then toss them with the sauce.  PIle them onto a serving dish or individual dishes, scattering sesame seeds over all, and serve.

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