This exquisite recipe for wilted spinach, crafted by the celebrated culinary duo Nadine and René Redzepi, transforms humble greens into a dish of profound elegance. In just minutes, a medley of spinach, basil, and cilantro is gently coaxed into submission with miso butter and garlic, resulting in a vibrant side that sings with umami depth. Perfect for a quick weeknight supper or an impressive dinner party garnish, this recipe highlights the beauty of simple, high-quality ingredients. Whether you are a seasoned home cook or just beginning your culinary journey, this technique will become a staple in your repertoire. For more essential kitchen tools to elevate your cooking, explore our guide to the best non-toxic immersion blender for pureeing sauces or soups.
About This Recipe
Nadine and René Redzepi are renowned for their innovative approach to Nordic cuisine, emphasizing purity, seasonality, and texture. This recipe embodies their philosophy: a handful of greens, a touch of miso, and a brief cooking time yield a side dish that is both comforting and sophisticated. The key is the precise timing—each leaf is allowed to wilt without losing its structure, creating a silky yet still vibrant result. The miso paste adds an earthy, salty complexity that complements the herbal notes of cilantro and basil. If you enjoy exploring umami-rich ingredients, you might also appreciate our review of best store-bought au jus for prime rib for another savory boost.
Ingredients
- 400 g mini spinach
- 1 medium bunch basil (40 g)
- 1 medium bunch cilantro (40 g)
- 1 small onion (40 g)
- 2 cloves garlic (10 g)
- 1 tsp butter (10 g)
- 1 tsp miso paste for soup (10 g)
All ingredients are readily available at most markets. For optimal freshness, choose vibrant, unwilted greens. To enhance your kitchen's performance, consider the best microwave pressure cooker for quickly preparing broth or steaming vegetables.
Step-by-Step Instructions
1. Prepare the Aromatics
Peel the onion and garlic, then finely chop them. Remove and discard the stems from the cilantro and basil—only the leaves are used here. This step ensures a clean, even flavor distribution.
2. Start the Miso Butter Base
In a large skillet, melt the butter with the miso paste over low heat. Add the chopped onion and garlic, sautéing gently for about 1 minute until fragrant. Do not let the garlic brown.
3. Wilt the Cilantro
Add the cilantro leaves to the skillet and cook for 30–40 seconds, stirring occasionally, until they begin to wilt. The high heat should be avoided—keep the flame low to preserve the delicate herbs.
4. Add Basil
Now add the basil leaves and cook for another 30–40 seconds, just until they soften. The aromatic combination of cilantro and basil will perfume the entire dish.
5. Finish with Spinach
Finally, add the mini spinach. Toss gently for 30–40 seconds until the leaves are just wilted but still bright green. Do not overcook—the goal is a tender but not mushy texture. Serve immediately, seasoned with salt and pepper, and drizzled with a little broth if desired.
Tips for Perfect Results
- Use a large skillet to avoid overcrowding; this ensures even wilting.
- Miso paste varies in saltiness, so adjust seasoning after cooking.
- For a dairy-free version, substitute butter with a neutral oil like avocado or grape seed oil.
- Serve immediately—wilted greens lose their vibrant texture if left to stand.
- To speed up prep, use a quality best glass food processor for chopping garlic and onion uniformly.
Variations
This foundational technique can be adapted in countless ways. Swap the cilantro and basil for other tender herbs like parsley or dill. Add a pinch of red pepper flakes for heat, or a squeeze of lemon juice for brightness. For a more substantial dish, stir in cooked quinoa or toasted pine nuts. Pair this spinach with grilled fish or a poached egg for a complete meal. If you're exploring international flavors, try using white miso instead of red for a milder taste. For dessert, consider making the pa de pessic catalan sponge as a light finish. To elevate your beverage pairing, serve with a glass of best sweet wine with high alcohol content or an organic vodka martini for a sophisticated contrast.
FAQ
Can I use regular spinach instead of mini spinach?
Yes, but larger leaves may need a few extra seconds of cooking. Tear them into smaller pieces for even wilting.
What type of miso paste works best?
White miso (shiro) is milder and sweeter, while red miso (aka) is more robust. Both work well; adjust quantity to taste.
Is it possible to make this dish ahead of time?
It's best served fresh, but you can prep the aromatics and wash the greens in advance. For a quick reheat, use a microwave or a skillet on low heat.
Can I freeze wilted spinach?
Freezing is not recommended as the texture becomes watery upon thawing. Enjoy it fresh for the best experience.
What can I substitute for butter to make it vegan?
Coconut oil or a plant-based butter alternative works beautifully. The miso already provides richness.
How do I choose the best greens at the store?
Look for crisp, unblemished leaves with no yellowing. For herbs, the stems should be firm and fragrant. For more kitchen essentials, see our best non-toxic air fryer review for another healthy cooking method.
Can I add other vegetables to this recipe?
Absolutely. Thinly sliced zucchini, bell peppers, or mushrooms can be sautéed before adding the greens. For a crunchy topping, sprinkle best chocolate-covered raisins after cooking for a sweet-salty twist.
What should I serve with this spinach?
It pairs beautifully with grilled meats, fish, or tofu. A side of crusty bread or rice completes the meal. For a dessert pairing, try best George Howell coffee for a rich finish.
This recipe is a testament to the power of simplicity. With minimal effort and maximum flavor, you can bring a taste of the Redzepis' culinary genius to your own table. For more inspiration, explore our collection of quick sides and main dishes, including tips on the best commercial countertop convection oven for roasting vegetables. Enjoy!
