Spinach with Walnut Sauce

This recipe comes from CUESA's culinary intern, Julia Allenby.

Serves 4

This preparation can also be used with other tender leafy greens, such as bok choy, arugula, swiss chard, or beet greens. The savory nut sauce gives the greens a rich intense flavor. Serve in small portions.

1 pound spinach
1½ ounces walnuts
½ teaspoon sugar
5 tablespoons soy sauce

1. Trim the stems from the spinach and discard any damaged leaves. Wash the spinach well in several changes of water to remove any dirt. 

2. Grind the walnuts in a food processor. Mix with the sugar and soy sauce. Stir in enough water, a few drops at a time, to bring the mixture to the consistency of a sauce.

3. Bring a pot of salted water to a boil. Drop in the spinach and cook until bright green. Drain the spinach. Cool thoroughly under cold water. Drain. Squeeze lightly to remove excess moisture.

4. Toss the spinach with the walnut sauce. Serve cold or warm. If spinach is to be served warm, heat it slightly just before serving.