Green with Versatility

  • Photo by Photo by Myriam Keaton for Seoulist

    Spinach, hot pepper and ginger root are some local ingredients in this green sauce of all trades. Photo by Myriam Keaton for Seoulist

  • Photo by Photo by Myriam Keaton for Seoulist

    Serve warm with grilled chicken and asparagus. Photo by Myriam Keaton for Seoulist

  • Photo by Photo by Myriam Keaton for Seoulist

    The sauce is also excellent served over cold soba noodles. Photo by Myriam Keaton for Seoulist

I personally love to cook but I don’t like spending hours in the kitchen; I simply don’t have time for lengthy, time consuming recipes. So my repertoire of favorite recipes includes those that are healthy, made with fresh and accessible ingredients (preferably local and in season) and quickly executed. If you have basic organizational skills and a BFF named Food Processor, creating this glorious green sauce will only set you back 10 to 20 minutes, depending on how efficient you are. Not only is this recipe perfect for the upcoming St. Patrick’s Day with its deep, bright green color, it might even turn out to be one of your favorite last-minute express recipes for when you don’t feel like cooking.

Another fabulous aspect of this sauce is its versatility. I have used it on practically anything you can think of: grilled meat and fish, seared tofu, rice, soba noodles, salad dressings, soups and even mixed in with a bit of mayo in sandwiches.

Another fabulous aspect of this sauce is its versatility. I have used it on practically anything you can think of: grilled meat and fish, seared tofu, rice, soba noodles, salad dressings, soups and even mixed in with a bit of mayo in sandwiches. You can also choose to eat it raw (and surprisingly delicious) on a bed of mandolined “spaghetti” zucchinis (that’s zucchini as pasta, not zucchini with pasta) and get the added living enzymes and vitamins.

Bonus: If you are a cilantro lover, add a handful to the mixture. In addition to adding depth to the dish, the herb is known for its detoxification properties that removes heavy metal from your body (which may explain why it sometimes smells a bit like soap!).

Glorious Green Sauce
Makes 1½ cup

Ingredients
3 cups of packed fresh spinach
1 green Korean hot pepper, coarsely chopped
4 garlic cloves, crushed
Peeled fresh ginger root (about 2.5 cm or 1 inch in length), roughly chopped
1/4 cup fresh lemon juice
1 cup unsweetened coconut milk*
Sea salt and fresh ground pepper

Directions: Combine all ingredients in a food processor and puree until smooth. If the sauce is too thick, add spoonfuls of water until desired consistency is achieved. If you choose to eat it hot, heat the sauce in a small skillet, simmer until hot and serve. Be careful not to overheat or overcook or it will lose its bright green and with it, some flavor and nutrients.

*Use 100% pure coconut milk. Study the ingredients to verify that the coconut milk does not contain water or any other ingredients. Be careful not to buy coconut cream, or you will end up with a very sweet sauce.

Myriam Keaton

About Myriam Keaton

Originally from Quebec, Myriam Keaton is a former private chef who has lived and worked in over 10 countries. She draws from her international background to create new recipes inspired by Korea's local produce and national dishes.

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