Spinach with cashews and nut sauce
3 servings
80 minutes
Spinach with cashews and nut sauce is an exquisite dish of Italian cuisine that combines the tenderness of greens with the richness of nutty notes. The history of such combinations goes back to Mediterranean tradition, where nuts and greens play an important role. Sautéed spinach becomes soft, while garlic adds a piquant touch. Cashews contribute a light sweet creaminess, and the nut sauce rich in peanuts, sesame, and tahini completes the composition with a rich aroma. The dish is perfect as a side to main courses or as a light standalone treat with a vibrant flavor. It pairs wonderfully with crispy baguette and a glass of white wine.
1
Prepare the nut sauce: blend the ingredients (peanuts, sesame, soy sauce, mirin, sesame oil, tahini, olive oil) at high speed until creamy and transfer it to a serving dish.
- Peanut: 85 g
- Sesame: 30 g
- Soy sauce: 1 tablespoon
- Mirin: 2 tablespoons
- Sesame oil: 3 tablespoons
- Tahini: 50 g
- Olive oil: 2 tablespoons
2
Remove the tough connective vein from the thoroughly washed spinach leaves, roll them up, and cut into strips of medium width with a sharp knife.
- Spinach: 300 g
3
In a hot pan, sauté garlic in olive oil, then layer spinach thinly, season with salt, mix and cook until done (spinach should be soft). Once the spinach is ready, remove the garlic from the mixture.
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
- Spinach: 300 g
- Salt: to taste
4
Lightly roast the cashews, add them to the spinach, and drizzle with nut sauce. The dish can be served.
- Cashew: 50 g
- Spinach: 300 g
- Peanut: 85 g
- Sesame: 30 g
- Soy sauce: 1 tablespoon
- Mirin: 2 tablespoons
- Sesame oil: 3 tablespoons
- Tahini: 50 g
- Olive oil: 2 tablespoons