Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spinach with Peanut Dukkah
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
Directions
- Pulse 1/4 cup salted peanuts, 2 tablespoons toasted sesame seeds, 1/2 teaspoon ground coriander, 1/4 teaspoon each ground cumin and kosher salt and a pinch of red pepper flakes in a food processor. Cook 1 1/4 pounds spinach leaves (not baby) in a large pot of boiling salted water until tender, 1 to 2 minutes. Plunge into a bowl of ice water; drain and squeeze dry. Transfer to a plate. Stir 2 tablespoons olive oil into the peanut mixture and spoon over the spinach.
