Sauteed Komatsuna with Basil
Komatsuna is a typical Japanese leafy vegetable. It is often called Japanese Mustard Spinach. Young leaves, stalks and flower shoots are used in salad and stir-fry. For this recipe you can use any seasonal green, like spring greens or spinach.
- 2 tablespoon olive oil
- 4 cloves of garlic, thinly sliced
- 50g pine nuts
- 200g komatsuna leaves, sliced, or use spinach or spring greens
- 1 shallot
- 2 cup basil leaves
- salt and pepper
Toast the pine nuts over high heat, in a dry pan. Fry the garlic and shallot in olive oil, until softened. Add the komatsuna leaves and a splash of water. Cook until tender. Stir in basil leaves until just wilted. Serve and enjoy.