<< Back

Komatsuna Spinach Salad

Fry three pieces of bacon in the bottom of your wok, and remove when crispy. Add 1 tbsp finely chopped ginger and garlic, cook for a minute and add 1/2 cup diced red onion, cook until it starts to become transparent add 2-3 C komatsuna*, chopped. Cook until as done as desired. The stems should still be crunchy.

Place into a serving bowl and dress with cider vinegar and olive oil (or sesame oil if you prefer a more Asian flair).

Garnish with crumbled bacon.  

CSA Snapshot

Mailing list sign-up