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I first tasted this unusual dish in a little sushi bar. I didn't realize what they were at first, and the chef didn't speak much English, but he showed me how he made them. They're really good, and since you only get about 6 or 7 stem ends in a bunch of spinach, they're a rare treat.
Cut the stem ends (the part with the pinkish butt end) about an inch or so long. Rinse well, in at least two changes of water. Put them in a small covered pan with a tablespoon of butter, a teaspoon of sugar, and a tablespoon of soy sauce. Cook over low heat for about 5 minutes.
spinach stems before cooking