I once found the passing of the holidays a rather melancholy event. After all the parties, baking, and gift wrapping, we’re left with empty bottles, stray crumbs, and crumpled paper. As a student, the unpleasant feeling was heightened by the prospect of facing the long march through the Chicago winter. Living in Japan, however, each new year seemed to hold so much promise. In Tokyo, the January sky is bright, blue, and unmarred by the humidity and clouds that settle over the city in other seasons. Returning from the States, the gentle, late afternoon light and long shadows streaking across the rice fields near Narita airport seemed to be as warm a welcome as any weary traveler could ask for. On the train back to Koshigaya, I’d find myself marveling at the fact that this seemingly strange place could feel so much like home, even in the year’s darkest days.
By now, those of you who read this blog regularly probably know that I have a thing for vegetables. Let me clarify: when I say vegetables, I don’t mean salad. Salad is well and good, and I enjoy it often enough. But it just doesn’t have the same capacity to excite me as, say, a big plate of roasted kabocha squash and onions spiked with shichimi togarashi, a velvety soup of puréed carrots and leeks, or a tangle of smoky-sweet grilled peppers.
Sometimes I eat so many vegetables that I’m unable to finish my meal, as happened at lunch yesterday. The culprit in this case was a plate of sautéed brussels sprouts, caramelized around the edges and bursting with sweetness. Soon enough, I realized I had little room for the rest of my lunch, including the delicious sour-sweet kumquats that I’ve been popping into my mouth all week. What can I say? The brussels sprouts were good.
In comparison, the vegetable dish I want to tell you about today may seem rather mundane: stir-fried greens. No doubt some of you are thinking, “It’s the week before Christmas, and you’re writing about spinach?” Well, yes and no.