Gomae is a Japanese spinach salad that can be served warm or cold. Traditionally the cooked spinach is mixed with sesame paste, soy sauce, and sugar. Some western restaurants use a peanut sauce rather than sesame paste, or a combination of both. The first time I tried gomae at a Japanese restaurant, I was a bit apprehensive. I mean a pile of cooked spinach doesn’t look that appetizing. But with the first bite I knew this dish was going to be a favourite.
When recreating this dish I decided not to add peanut butter so it can be nut free for those with peanut allergies. I used tahini which is simply sesame seeds ground into a creamy spread, but feel free to try subbing a bit of peanut butter, to give it a nice peanut flavour (if no need for a nut free version), either way they’re both creamy! Instead of adding sugar and soy sauce, I used coconut amines, which has a natural sweetness. The miso paste adds additional health benefits, as it contains several essential vitamins and minerals, plus aids in digestion. Miso also adds a nice salty flavour. To make this soy free, sub in chickpea based miso paste instead.
The first time I made gomae, I submerged the spinach in boiling water briefly until it wilted. After seeing how green the water turned I was concerned with the nutrient loss! So next time I decided to ‘steam’ it in a frying pan covered with a lid on low heat. That way the nutrients stay intact. I added some crushed red pepper spice to give it some kick. Also note that it may seem like a lot of spinach and kale at first, but it wilts down to only about a one cup portion.
This spinach kale gomae is a healthy way to consume a bunch of greens that are so creamy and addictively delicious!
- 6 cups Spinach
- 1 cup Kale
- 1 tbsp Water
- 2 tbsp Tahini
- 1-1/2 tbsp Coconut Aminos (or sub ½ tbsp Honey & 1 tbsp Soy Sauce)
- ½ tbsp Miso Paste
- 1 tbsp Sesame Seeds, toasted
- Spicy Version: Crushed Red Peppers
- Peanut Flavour: replace ½ tbsp Tahini with Peanut Butter
- Get a large bowl ready filled with ice cold water. This will be used to submerge the wilted spinach and kale to stop the cooking process.
- Remove the stems from the kale and roughly chop in bite size pieces.
- In a large non stick pan, heat a tablespoon of water on low heat (I set it on ‘2’ on my stovetop).
- Add the spinach and kale to the pan and place lid over top to ‘steam’ the greens, stirring frequently so the greens don’t overcook or stick to the pan.
- Once the spinach has fully wilted and turned dark green, pour the greens into the bowl of ice cold water. Give it a good stir to cool off.
- Pour the greens into a strainer and squeeze as much of the water out as you can. Then place the greens in a bowl.
- In a small bowl, whisk the tahini, coconut aminos, miso paste together. Add a tsp of water at a time, only if the sauce is too thick. Then pour the sauce onto the greens and mix well using two forks to fully coat.
- Toss in the toasted sesame seeds (and crushed red peppers if using) and mix well.
- Serve as is or place in fridge until ready to eat.