| KOMATSUNA TIPS |
Here is nice combination to try: Just put a little olive oil in a sauté pan
over medium heat. Start with a few cloves of minced garlic, then add
diced eggplant and sliced mushroom caps for about 5 minutes, adding
water or broth if it starts to stick to the pan. When that becomes
tender, add chopped Komatsuna, and cook it all to desired tenderness.
Salt to taste, and garnish with minced sage leaves.
over medium heat. Start with a few cloves of minced garlic, then add
diced eggplant and sliced mushroom caps for about 5 minutes, adding
water or broth if it starts to stick to the pan. When that becomes
tender, add chopped Komatsuna, and cook it all to desired tenderness.
Salt to taste, and garnish with minced sage leaves.
