A dish where the gentle flavor of Komatsuna (Japanese Mustard Spinach) makes it much easier to eat. Can be made quickly and is great as a side dish or a snack. Ghee or Coconut Oil enhances vitamin absorption, and Canned Coconut Milk adds richness. The key is that you can make it crispy or tender depending on how you cook it.
About This Recipe
Komatsuna (Japanese Mustard Spinach) Coconut Cream Sauté is a magical dish that fits perfectly on both Western and Japanese-style dining tables. We at geefee were surprised when we first tried this combination, but the mildness of the coconut gently envelops the green flavor of the komatsuna, making it easy for everyone from children to adults to enjoy. It's great as a quick side dish on busy weekdays, a garnish for fish or meat, or even served on bread for a light lunch. Since it's low in carbs and packed with vitamins and minerals, we highly recommend it for health-conscious individuals.Ingredients (Serves 2-3)
- Komatsuna (Japanese Mustard Spinach) 3-4 bunches (separate stems and leaves, chop roughly)
- Ghee or Coconut Oil 1 tsp (ghee for flavor and richness, coconut oil for aroma)
- Green Onion (or thinly sliced onion) 1/2 stalk (sliced into small rounds)
- Canned Coconut Milk 3/4 cup (approx. 180ml; adjust consistency to your liking)
- Sea Salt 1/4 tsp or more (adjust to taste)
- Black Pepper or Lemon Juice (for finishing) a pinch
- (Optional) Toasted sesame seeds, toasted coconut flakes, chili flakes appropriate amount
Instructions
- Carefully remove sand from the roots of the Komatsuna (Japanese Mustard Spinach), separate the stems and leaves, and chop roughly. Slice the green onions into small rounds.
- Heat ghee or coconut oil in a pan over medium heat, add the green onions, and sauté for about 2-3 minutes until fragrant.
- Add the coconut milk and gently warm over low-medium heat. Avoid boiling to prevent separation (about 2 minutes).
- First, add the Komatsuna (Japanese Mustard Spinach) stems and sauté for about 1 minute, then add the leaves and simmer for 2-4 minutes until wilted. Maintain medium to low heat.
- Season with sea salt, and finish with a sprinkle of black pepper or a squeeze of lemon juice to enhance the flavor. Optionally, sprinkle with sesame seeds or coconut flakes.
- When we actually made it, the gentle sweetness of coconut surprisingly paired well with Komatsuna (Japanese Mustard Spinach), and it was popular with our family.
Nutrition and Health Benefits
Komatsuna (Japanese Mustard Spinach) is rich in Vitamin A (beta-carotene), Vitamin K, Vitamin C, calcium, and iron, which are essential for maintaining bones, blood, and immunity. Coconut milk and ghee (or coconut oil) contain medium-chain fatty acids, which are efficiently used as an energy source. Fat-soluble vitamins (A and K) are better absorbed when consumed with fats, making this combination nutritionally sound. However, coconut milk is high in saturated fat, so consume in moderation. Those who need to manage calorie intake may opt for a light version.Arrangement Tips
- This dish can also be deliciously made with spinach, bok choy, or kale. Spinach becomes softer when cooked, while bok choy retains a crispier texture.
- If you want to add protein, combine with bite-sized shrimp, chicken thighs, or fried tofu to make it a main dish. Adding 1 teaspoon of fish sauce at the end is also recommended for umami.
- If you want a spicy kick, add cayenne pepper or chili flakes, or mix in a pinch of curry powder for a spicier flavor.
- Puree it in a food processor to make a soup, or serve it on toast tartine-style for a perfect breakfast.
- For a lower-calorie version, replace coconut milk with soy milk and use only a small amount of coconut oil for flavor.