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
- 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.
- 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.
- 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