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Got Dayum I love this stuff!

I sauté fresh spinach in just a bit of extra virgin olive oil with salt & pepper. The secret is to not cook it to death.

True. Slight acidity can also help.

When I wilt spinach to make our in-house version of Goma-ae (because 'rona lockdowns fooked our local sushi restaurant :frown: ) I just steam it or nuke it with no oil but a sprinkle of lemon juice (not enough to taste, just to modify the acidity).

Dunno if my Goma-ae is correct (didn't look it up, just winged it) but it tasted 99% like what we used to get at the restaurant (occasionally, we're not filthy rich). I'd rather be good, but I'll take luck any day :laughing:
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