Recipe of Any-night-of-the-week Komatsuna and Spinach Steamed in the Microwave

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Komatsuna and Spinach Steamed in the Microwave. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Komatsuna and Spinach Steamed in the Microwave, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Komatsuna and Spinach Steamed in the Microwave delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can have Komatsuna and Spinach Steamed in the Microwave using 2 ingredients and 9 steps. Here is how you can achieve it.

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. Please adjust the cooking times to achieve your preferred tenderness. Recipe by Kapizou

Ingredients and spices that need to be Prepare to make Komatsuna and Spinach Steamed in the Microwave:

1. 1 bunch Komatsuna or Spinach
2. 1 amount to wrap Plastic wrap

Steps to make 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.

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