Komatsuna and Spinach Steamed in the Microwave

1. 1

   This time I'm using komatsuna.

2. 2

   Rinse well to remove any dirt or debris.

3. 3

   Cut the roots off.

4. 4

   Divide in half, and flip half around so they steam evenly.

5. 5

   Wrap with plastic wrap.

6. 6

   Be sure to secure the ends, too.

7. 7

   On a microwave-safe dish, cook for 1 and 1/2 minutes at 500-600 W. Cook to your preferred tenderness.

8. 8

   Place the wrapped bunch in cold water, and then remove the wrap.

9. 9

   This prevents burns from the steam.

10. 10

    Drain and cut to size.

11. 11

    [Notes] Komatsuna: Cook 1 1/2 minutes for a firmer texture, 2 minutes for a softer texture.

12. 12

    Spinach: Reduce the cooking time compared with komatsuna.

* Per serving · 4 servings · Values may vary.

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