Spiced Coconut Spinach
Ingredients
The base
-
1
each
shallot
-
1
large clove
garlic
-
¼
teaspoon
fine-grain sea salt
-
1
tablespoon
ghee, clarified butter, or sunflower oil
The spices
-
½
teaspoon
yellow mustard seeds
-
½
teaspoon
whole cumin seeds
-
½
teaspoon
red pepper flakes
The vegetables
-
1
cup
finely sliced asparagus (optional)
-
8
oz
freshly chopped spinach
The finishing touches
-
1
each
squeeze of lemon plus zest
-
⅓
cup
unsweetened wide-strip coconut, lightly toasted
Instructions
- Chop the shallot and garlic with salt to form a paste.
- Heat oil in a skillet and toast the mustard and cumin seeds.
- Add red pepper flakes and asparagus (if using), cooking for about a minute.
- Stir in the garlic-shallot paste and spinach, cooking until the spinach wilts.
- Finish with lemon juice and toasted coconut.
Nutrition Facts (estimated)
Servings
3
Calories
142
Total fat
11g
Total carbohydrates
9g
Total protein
4g
Sodium
265mg
Cholesterol
0mg
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