4 to 5 tangerines or mandarin oranges: 1 cup of slices; 1 cup for juice
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced pickled ginger
5 sprigs cilantro
Method
Place spinach, garlic, salt and pepper in a pan over medium high heat with 2 tablespoons water. Cook covered for 3 to 4 minutes or until wilted. Add mandarin juice, and bring to a boil. Cook for 4 minutes more or until half of the liquid has evaporated.
Blend the mixture until smooth, add cilantro and ginger . Serve over salmon or other.
Chef Pachi
