As I mention up above, this spinach makes a great side. I can also imagine it on an open-faced veggie burger, in a taco, in a wrap, etc. Or make a meal of it with some grilled tofu, paneer, or fried egg. You can easily make this vegan by using oil instead of ghee/butter.
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
1 1/2 tablespoons unsweetened coconut, lightly toasted
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.
Inspired and adapted from the Coconut-laced Spiced Spinach recipe in Anjum Anand's Eat Right for your Body Type: The Super-Healthy Detox Diet Inspired by Ayurveda.
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