Confit cavolo nero spinach avocado toast
Ricecooker confit cavolo nero and spinach with creamy white beans
Seaweed-like umami
Soysauce mushroom and lemon daikon
S E R V I N G S : 2-3
A L L E R G Y : Gluten, sesame, soy
Ingredients.
A handful of spinach + Cavolo Nero
1 garlic crushed
¼ onion
¼ cup white/butter beans
1 tbsp olive oil
1 tsp sesame oil
1 tbsp mirin or 1 tsp sugar
Pinch of salt
Scallion
Daikon or radish
Lemon
Salt
Mushrooms
Garlic
Soysauce
Balsamic vinegar
Black pepper
Avocado
Bread
Preparations.
Roughly chop up the cavolo nero and spinach
Put everything except scallion into a rice cooker and cooker with normal white rice mode (alternatively cook covered in a sauce pan over low heat until very very soft). Mix in some chopped scallion and mash it up after cooked
Meanwhile, thinly slice the daikon, then mix with lemon juice and salt
Sauté sliced mushrooms with garlic, season with soysauce, balsamic vinegar, black pepper and salt
Assemble everything on a nice slice of toast
Notes / Chats.
Feel free to substitute white beans with other creamy beans like butter beans
Extra.
