MAKES: 4 (1-CUP) SERVINGS • DIFFICULTY: easy
This simple recipe is bursting with flavor. It’s great served over quinoa, black, red, or brown rice, or even more greens.
1 pound fresh spinach
1 14.5-ounce BPA-free can or Tetra Pak salt-free diced tomatoes, undrained
8 to 12 ounces cremini mushrooms, sliced
1½ teaspoons grated fresh ginger
1 teaspoon ground coriander
1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 tablespoon white miso paste
Steam the spinach until tender, 3 to 5 minutes. Drain well, pressing out any excess liquid. Set aside the tomatoes for now. Purée the spinach in a blender or food processor and set aside. Drain the tomato liquid into a large skillet over medium heat. Add the mushrooms, ginger, coriander, turmeric, cumin, and red pepper flakes and cook, stirring, for 1 minute. Stir in the tomatoes and miso and cook for 3 minutes before stirring in the puréed spinach. Continue cooking until the mixture is hot and well blended.