Spiced Coconut Spinach
Ingredients
- 1 shallot ⓘ
- 1 large clove of garlic
- 1/4 teaspoon fine-grain sea salt
- 1 tablespoon ghee, clarified butter, or sunflower oil ⓘ
- 1/4 teaspoon yellow mustard seeds ⓘ
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon red pepper flakes ⓘ
- 1 cup finely sliced asparagus - optional ⓘ
- 7 oz / 200g spinach, well washed, and chopped ⓘ
- squeeze of lemon
Instructions
- Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.
- Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus if you're using it, let cook roughly another minute, then stir in the garlic-shallot paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up - barely any time at all - perhaps a minute. Finish with a bit of fresh lemon juice and the coconut.
- Serves 2-3.
Nutrition & Diet Analysis (per serving)
387
kcal
19% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).