Spinach Glop

Don’t let the name put you off. This “glop” is a vibrant green spinach puree with serious flavor from raw garlic and balsamic vinegar, blended until thick and pourable, then spooned over hot brown basmati rice. It’s basically a raw sauce that hits the warm rice and wilts into it.

The balsamic vinegar does the work that cooking would normally do. Its acidity brightens the earthy spinach and adds a sweet-tart depth. The garlic goes in raw, which means it’s punchy and sharp. If that’s too intense for you, use roasted garlic cloves instead.

Lightly steaming the spinach first concentrates its flavor and reduces the volume so you’re not blending a mountain of raw leaves. You want it barely wilted, still bright green, not army-green and mushy.

Chef Tips

• Squeeze excess water out of the steamed spinach before blending. Too much liquid makes the sauce thin and watery instead of thick and clingy.
• Start with two tablespoons of balsamic and taste before adding the third. The sweetness varies by brand.
• Blend until completely smooth. Any stringy bits of spinach left behind make the texture unpleasant.
• Serve immediately over very hot rice so the warmth of the grain takes the chill off the puree.

Variations

• Add a handful of fresh basil and a diced tomato for a more complex, Italian-leaning sauce.
• Stir in a tablespoon of tahini for creaminess and nutty depth.
• Top with toasted pine nuts or sesame seeds for crunch.