Sautéed Komatsuna with Basil

Komatsuna is a typical Japanese leafy vegetable. It is often called Japanese Mustard Spinach in the US supermarkets. Young leaves, stalks and flower shoots are used in salad and stir-fry.

• 2 tsp olive oil
• 4 cloves garlic, thinly sliced
• 1/3 cup (2 ounces) pine nuts
• 10 ounces komatsuna leaves
• ½ tsp kosher salt
• ¼ tsp pepper
• 1 cup or more basil leaves

Heat the oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water. Cover and cook, tossing occasionally with tongs, until spinach wilts, about 4 minutes. Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately. Serves 4.