Coconut Spinach with a Kick
A low carb, tasty side or even a garnish. Regardless, you won't regret creating this tasty little piece.
- Shallot - 1
- Garlic Clove - 1 Lrg
- Fine Grain Sea Salt - 1/4 Tsp
- Clarified Butter - 1 Tbls
- Yellow Mustard Seed - 1/4 Tsp
- Whole Cumin Seeds - 1/4 Tsp
- Red Pepper Flakes - 1/4 Tsp
- Sliced Asparagus - 1 Cup
- Spinach - 7 oz
- Unsweetened Coconut - 1 1/2 Tbls
Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.
Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus if you're using it, let cook roughly another minute, then stir in the garlic-shallot paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up - barely any time at all - perhaps a minute. Finish with a bit of fresh lemon juice and the coconut.