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Broccoli-Spinach Spread

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Submitted by RavenWhitefang

YIELD

24 canapes

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

1 5
TEASPOON ML CUMIN SEEDS
whole
½ 2.5
TEASPOON ML RED PEPPER FLAKES
crushed
2 3E+1
TABLESPOONS ML LIME JUICE
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 453.6
POUND G BROCCOLI FLORETS
cut into 1/4 inch pieces, include stem
¼ 113.4
POUND G SPINACH
fresh
½ 118
CUP ML WATER
2 3E+1
TABLESPOONS ML COCONUT
grated *

Directions

Heat oil in non-stick frying pan over medium-low heat.

Add cumin and pepper flakes and fry for ½ minute.

Stir in lime juice, salt, pepper, vegetables and water.

Cover and simmer until the vegetables are reduced to a chunky purée (45 to 60 minutes).

Stir occasionally.

Immediately before serving, spread about 1 tablespoon of mixture on poppy seeds crackers Sprinkle with coconut.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 253 82% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 356mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 11g
Vitamin A 123% Vitamin C 194%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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