Spinach and Coriander Sauce

• 1 pound spinach, stemmed and washed
• 2 tablespoons tightly packed coriander leaves
• 1/2 cup water
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt

1. Place spinach leaves in a 14-by-9-by-2-inch oval dish.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent power in a high-power oven for 4 minutes.
4. Prick plastic to release steam.
5. Remove from oven and uncover.
6. Let stand until cool enough to handle.
7. Wring out spinach until dry.
8. Place spinach, coriander, water, oil and salt in a blender.
9. Blend until very smooth, stopping from time to time to scrape sides of jar.
10. (Done in a food processor, the sauce will not have a silky texture.)

spinach, coriander leaves, water, olive oil, kosher salt

Taken from cooking.nytimes.com/recipes/3802 (may not work)