| Prep: 10 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 68 | 5g | 1g | 6g |
| sugars | fibre | protein | salt |
| 2g | 2g | 2g | 0.01g |
I have developed a genuine love for the Sautéed Komatsuna with Garlic and Lemon recipe. The fusion of my culinary heritages – from traditional Native American influences to the hearty food of Montana ranchers – can be seen in the way I approach even a dish as simple and elegant as this one. The recipe has roots in Japanese cuisine, not unlike the bison burgers, venison steaks, and huckleberry pies that symbolize my culinary childhood in Montana, though it embraces a plant-based philosophy and features the vibrancy and zest of lemon and garlic.
The Health and Taste Twist in this Recipe
This dish brings together not just distinctive flavors, but also provides a trove of nutritional wealth. Komatsuna, or Japanese mustard spinach, is rich in vitamins A, C and calcium, and being a dark leafy green, it’s proven to have several health benefits, including reducing the risk of chronic illnesses. When sautéed with a bit of olive oil, the bioavailability of these vitamins increases, ensuring your body is capturing as many of these benefits as possible.
And of course, the vibrancy in Sautéed Komatsuna with Garlic and Lemon comes from the addition of the garlic and lemon duo. Garlic, known for its antibacterial properties, and lemon, which is packed full of vitamin C, round out the health benefits of this dish. The lemon not only brings a freshness to the komatsuna but the acidity helps to tenderize it, making the tough greens more palatable.
Pair It Up!
While delightful as a standalone dish, Sautéed Komatsuna with Garlic and Lemon, can joyfully accompany a range of meals. Combined with steamed brown rice and grilled tofu, it makes for a nutritious vegan meal. Or pair it with a sumptuous lemon roasted chicken breast for a hearty entrée. And, if you’re feeling adventurous, why not have it with a bison burger?
The komatsuna sauté is a testament to the beautiful experiment that is culinary fusion – taking the best from different cuisines to create something uniquely delicious and healthy. It’s a celebration of cultures, health, and taste. I implore everyone to give this recipe a try. Let your taste buds journey from the ranches of Montana to the bustling food stalls of Japan.
What You’ll Need
- 12 cups chopped komatsuna
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Zest of one lemon
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Method
Step One
First of all, prep your komatsuna by washing it thoroughly and then chopping it into small, bite-sized pieces. Set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the minced garlic to the skillet and sauté it until it becomes fragrant and lightly browned.
Step Three
Next, add the chopped komatsuna to the skillet. Cook and stir frequently until the komatsuna begins to wilt, about five minutes.
Step Four
Add the zest of one lemon and two tablespoons of fresh lemon juice to the skillet. Stir to combine and allow these ingredients to infuse with the komatsuna for another two to three minutes, further wilting the greens.
Step Five
Finally, season the sautéed komatsuna with salt and pepper to taste. Once seasoned satisfactorily, transfer the komatsuna to a serving dish – your sautéed komatsuna is ready to be served!
