By: Market Chef Heather Hartman
Note: This recipe calls for tamari, a premium Japanese soy sauce–traditionally a byproduct of miso paste. While most soy sauces are made with about 50% soybeans and 50% wheat, Tamari soy sauce is typically made with 100% soybeans, although those who don’t eat gluten should double-check the label to be certain. Tamari has a darker color and richer flavor than the common Chinese soy sauce and generally tastes more balanced and less salty.
- 2 bunches of fresh spinach (or water spinach, pea shoots, kale, or chard) washed in a large bowl of water and drained
- 1 tablespoon coconut oil (or extra virgin olive oil)
- 3 cloves of garlic, cut into thin slices
- 1 tablespoon tamari or other soy sauce (see note above)
- 1 cup walnuts, lightly toasted and chopped
2-3 tablespoons of flax flakes (Premium Gold, from the Mill City Farmer’s Market)
Tear the stems form the spinach. If using another type of greens, remove the tough ends.
In a wok or large skillet, add the coconut oil until hot. Add the garlic and cook for 20 seconds. Add the spinach and the tamari. Cook for 1 minute until the greens are slightly wilted, but still bright green.
Top with walnuts and flax seed flakes. Serve hot, or at room temperature.