Thursday, November 17, 2011


Serves 4

1/2 cup coconut oil
2 tsp cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tbsp ground turmeric
1 lbs chopped fresh spinach
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tbsp ancient grain mustard

In a large skillet, melt coconut oil over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.

Stir in the chopped spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt.

A little at a time, ladle the wilted spinach into a blender, and blitz until there are no large pieces are left.

Add a generous tablespoon of mustard and blend to combine.

Cover until ready to serve.


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