- 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.