Komatsuna and Spinach Steamed in the Microwave
Komatsuna and Spinach Steamed in the Microwave

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, komatsuna and spinach steamed in the microwave. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Komatsuna and Spinach Steamed in the Microwave. 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.

Komatsuna and Spinach Steamed in the Microwave is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Komatsuna and Spinach Steamed in the Microwave is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook komatsuna and spinach steamed in the microwave using 2 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Komatsuna and Spinach Steamed in the Microwave:
  1. Make ready 1 bunch Komatsuna or Spinach
  2. Take 1 amount to wrap Plastic wrap

A steamed spinach recipe can also be prepared in a microwave-safe plastic bag, as long as it can be partially sealed. Because the seal in a plastic bag is much tighter, it will take less time to cook. Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice.

Steps to make Komatsuna and Spinach Steamed in the Microwave:
  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.

Remove the plastic wrap and toss to distribute before serving. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Spinach is one of those foods that is perfect for the microwave. Soak, rinse and inspect leaves as described above. Take the spinach, which should still be wet, and place it in a large microwave-safe bowl.

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