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This can be made with any leafy green, though some are a bit bitter and do not compliment the subtle sweetness of the sea stock. This is a common preparation of greens in District Four, though the recipe extends into other Districts when used with other stocks, such as groosling or beef.

 

Note: This recipe uses Panem Kitchen’s Sea Stock.

By Samantha (admin) Published: August 10, 2013

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 15 mins

This can be made with any leafy green, though some are a bit bitter and do not compliment the subtle sweetness of the sea stock. …

The Ingredients.
The Method.

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  2. Boil water, and briefly blanch spinach (no longer than thirty seconds or so, just enough to wilt it). Immediately drain spinach and place into a bowl of cool/ice water to stop the cooking process.
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  4. Drain again, and squeeze out all remaining liquid. This will compress the spinach greatly. Press into a log and cut in half (or smaller increments, depending on the size of the spinach you are left with).
  5. Place into bowls, pouring sea stock over the spinach, and scatter with katsuo-bushi. Serve warm.
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