FarmShare Kitchen: Komatsuna Salad
It's not every day we discover a new vegetable. So, when we do it's a celebration. This week we discovered Komatsuna and it has immediately become a favorite.
We love tried-and-true recipes from FarmShare subscribers. Our thanks to Kathleen Gisser for sending us this one. If you have Komatsuna, great. If not, spinach is the perfect substitute.
Komatsuna Spinach Salad
Fry three pieces of bacon in the bottom of your wok, and remove when crispy. Add 1 tbsp finely chopped ginger and garlic, cook for a minute and add 1/2 cup diced red onion, cook until it starts to become transparent add 2-3 C komatsuna or spinach, chopped. Cook until as done as desired. The stems should still be crunchy.
Place into a serving bowl and dress with cider vinegar and olive oil (or sesame oil if you prefer a more Asian flair).
Garnish with crumbled bacon.
We love tried-and-true recipes from FarmShare subscribers. Our thanks to Kathleen Gisser for sending us this one. If you have Komatsuna, great. If not, spinach is the perfect substitute.
Komatsuna Spinach Salad
Fry three pieces of bacon in the bottom of your wok, and remove when crispy. Add 1 tbsp finely chopped ginger and garlic, cook for a minute and add 1/2 cup diced red onion, cook until it starts to become transparent add 2-3 C komatsuna or spinach, chopped. Cook until as done as desired. The stems should still be crunchy.
Place into a serving bowl and dress with cider vinegar and olive oil (or sesame oil if you prefer a more Asian flair).
Garnish with crumbled bacon.