New Zealand Summer Spinach-Peach-Walnut Salad

Place  4 oz of New Zealand Spinach in boiling water for 3 minutes.
Drain the New Zealand Spinach in a colander and rinse with cold water or blanch in ice water and then drain.

While the spinach drains, dice one half to one whole ripe peach.

Brown butter in a skillet until the butter smells nutty.

Pour 1 cup of walnuts, ½ cup of sucanat, brown sugar, or maple syrup into the browned butter along with the diced peaches and cook until the juices thicken, about 3 to 5 minutes, over medium heat.

Now two options emerge:

 For a warm or room temperature salad, add the blanched greens into the pan and cook further until juices thicken as desired. Eat warm or allow it to cool to room temperature while you cook your main dish.

For a cold salad, mix the blanched greens and the nut mixture and refrigerate until cool.

Enjoy!