Komatsuna and Spinach Steamed in the Microwave

Name: Komatsuna and Spinach Steamed in the Microwave
Cuisine: American
Ingredients: 1 bunch Komatsuna or Spinach; 1 amount to wrap Plastic wrap

cookpad.japan @cookpad_jp

Waiting for the water to boil takes the most time when blanching leafy greens, so I shortened the time by steaming in a microwave.

Compared to boiling, this way retains more nutrients.
Please adjust the cooking times to achieve your preferred tenderness. Recipe by Kapizou

Waiting for the water to boil takes the most time when blanching leafy greens, so I shortened the time by steaming in a microwave.

Compared to boiling, this way retains more nutrients.
Please adjust the cooking times to achieve your preferred tenderness. Recipe by Kapizou

cookpad.japan @cookpad_jp

Waiting for the water to boil takes the most time when blanching leafy greens, so I shortened the time by steaming in a microwave.

Compared to boiling, this way retains more nutrients.
Please adjust the cooking times to achieve your preferred tenderness. Recipe by Kapizou

Waiting for the water to boil takes the most time when blanching leafy greens, so I shortened the time by steaming in a microwave.

Compared to boiling, this way retains more nutrients.
Please adjust the cooking times to achieve your preferred tenderness. Recipe by Kapizou

Saved

Ingredients

1 bunchKomatsuna or Spinach
1amount to wrap Plastic wrap

Saved

Steps

1

This time I'm using komatsuna.
2

Rinse well to remove any dirt or debris.
3

Cut the roots off.
4

Divide in half, and flip half around so they steam evenly.
5

Wrap with plastic wrap. Be sure to secure the ends, too.
6

On a microwave-safe dish, cook for 1 and 1/2 minutes at 500-600 W. Cook to your preferred tenderness.
7

Place the wrapped bunch in cold water, and then remove the wrap. This prevents burns from the steam.
8

Drain and cut to size.
9

[Notes] Komatsuna: Cook 1 1/2 minutes for a firmer texture, 2 minutes for a softer texture. Spinach: Reduce the cooking time compared with komatsuna.