Broccoli-Spinach Spread
Yield
24 canapesPrep
15 minCook
60 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
cumin seeds
whole |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 2 | tablespoons |
lime juice
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
broccoli florets
cut into 1/4 inch pieces, include stem |
|
| ¼ | pound |
spinach
fresh |
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
coconut
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
cumin seeds
whole |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 3E+1 | ml |
lime juice
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
broccoli florets
cut into 1/4 inch pieces, include stem |
|
| 113.4 | g |
spinach
fresh |
|
| 118 | ml |
water
|
|
| 3E+1 | 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.
