Spiced-up Spinach with Crunchy Cashews

Spiced-up Spinach with Crunchy Cashews

Serves 4
This quick, easy spinach with a South Asian spin boasts tons of flavor.

Ingredients

  • 1/2 teaspoon paprika
  • 1 1/2 pounds fresh baby spinach
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 large red onion (finely chopped)
  • 1 teaspoon black mustard seeds
  • 1 whole dried red chile pepper (like Kashmiri or chile de árbol)
  • 2 tablespoons ghee or vegetable oil
  • 1/2 cup chopped cilantro
  • 1/2 cup roasted cashews (roughly chopped)
  • 1/2 cup unsweetened shredded coconut

Optional Ingredients

  • Pinch of cayenne pepper

Directions

  1. Heat oil in a large, deep skillet or wok over medium heat. Add chili pepper and stir for a second or two. Add mustard seeds and stir until fragrant and they begin to pop. Stir in onion, 1/2 teaspoon salt, paprika, and optional cayenne pepper. Sauté until onion is soft, about 2 to 3 minutes.
  2. Add spinach, a large handful at a time, stirring to coat with seasonings. Cook, just until wilted, 2 to 3 minutes. Remove from heat. Taste and add additional salt, if desired.
  3. Remove whole chili pepper. Sprinkle with cashews and coconut. Serve warm.

Nutrition

Amount Per Serving (based on 4 servings)
  • Calories: 260
  • Fat: 0.0 g
  • Saturated Fat: 11.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 15.0 mg
  • Sodium: 330.0 mg
  • Carbohydrates: 16.0 g
  • Fiber: 5.0 g
  • Added Sugars: 0.0 g
  • Sugar: 0.0 g
  • Protein: 7.0 g