Spiced Coconut Spinach

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the shallot and mince the garlic. Heat the ghee, clarified butter or sunflower oil in a large skillet over medium heat.

2. Add the mustard seeds, cumin seeds and red pepper flakes and cook, stirring, until the mustard seeds begin to pop, about 30 seconds.

3. Add the shallot and cook, stirring, until soft and lightly golden, about 2 minutes. Add the garlic and cook 30 seconds more.

4. If using, add the finely sliced asparagus (optional) and cook, stirring, for about 2 minutes until just tender.

5. Add the washed, chopped spinach in handfuls, letting each addition wilt before adding the next, about 2 minutes in total.

6. Season with the fine sea salt, then squeeze in the lemon and stir to combine.

7. Scatter the lightly toasted coconut over the spinach and serve hot.