Categories: side

Ingredients

• 1 shallot
• 1 large clove of garlic
• 1/4 teaspoon fine-grain sea salt
• 1 tablespoon ghee, clarified butter, or sunflower oil
• 1/4 teaspoon yellow mustard seeds
• 1/4 teaspoon whole cumin seeds
• 1/4 teaspoon red pepper flakes
• 1 cup finely sliced asparagus - optional
• 7 oz / 200g spinach, well washed, and chopped
• squeeze of lemon
• 1 1/2 tablespoons unsweetened coconut, lightly toasted

Directions

1. Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.

2. 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.

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