A quick post for an easy but interesting side dish I just made. It's the type of thing I get excited about - simple, but not boring. All in one pan. I stumbled on this recipe for Coconut-laced Spiced Spinach as I was flipping through Anjum Anand's new book. Not much more than ten minutes later, we were sitting down to the table with it as part of our meal. You toast a few spices, add a pile of shredded spinach to the skillet, and finish things off with a burst of lemon juice and some shredded coconut. I went off-road with the recipe a bit and added chopped asparagus - because we have a lot of it right now. And because I love it. And because, why not?
The cumin is really nice here. Don't skimp. I might even add a pinch more next time around. And if you like more heat, add more red pepper flakes to taste. Also - I know some of you are sick of hearing me say this - resist the urge to overcook the spinach. You want to cook it just long enough for it to collapse, cook through, and brighten up. And keep in mind it continues to cook after you pull it from the heat.
I think I'm so excited about this in part because it is so versatile. While it makes a great side - I ended up having it on top of one of my "special" quesadillas. I can also imagine it on an open-faced veggie burger, in a taco, in a wrap, over brown rice or farro, etc. Or make a meal of it with some grilled tofu, paneer, or fried egg. Let me know if you end up making it, and what you do! with it . Hope you like it as much as I do. And thank you Anjum for the inspiration - I'm really enjoying the Ayurvedic angle of this book.
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