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 August 10, 2013Published:
- 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. …
- 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.
- 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).
- Place into bowls, pouring sea stock over the spinach, and scatter with katsuo-bushi. Serve warm.