Garlic Miso Spinach

I came across a recipe similar to this in one of my Korean cookbooks. This type of blanched spinach reminded me of an Asian version of creamed spinach. It’s incredible as a small and especially devious in Asian rice bowls. But the umami and garlicky flavor made me think it would also be a great addition to all the traditional thanksgiving sides. It will add a savory element, the spinach is healthy and who doesn’t love fresh garlic! This recipe takes two large containers of spinach, you can easily cut it in half for a smaller portion.

Ingredients:

22 ounces baby spinach (2 large plastic containers)

3 Tablespoons white miso paste

3 cloves of garlic, grated or finely chopped

Large pot of boiling water

Bing a couple of inches of salted water to a boil and bleached the spinach until wilted and place the spinach in a strainer. You might have to do this twice with all the spinach but it will shrink dramatically. This should only take about 90 seconds. Once the spinach is blanched. Squeeze as much liquid out of it as possible. Transfer spinach to a mixing bowl and mix in garlic and miso until well combined. Taste and add salt if necessary. Enjoy right away!