Spinach with Sesame Miso Sauce

1. 1

   Wash spinach well.

2. 2

   Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string.

3. 3

   Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold water to cool.

4. 4

   Drain spinach and squeeze excess water from each bunch, squeezing well several times.

5. 5

   Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems.

6. 6

   Discard tough stem ends.

7. 7

   Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.

8. 8

   Toss spinach with sauce and sprinkle with sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.