The seedy mix will add a crunch to many vegetable dishes. The green colors in this dish are very peaceful and the seedy mix adds flavor and crunch. The inspiration for this recipe came for the cookbook “Seven Spoons“. It is based on an Indian green bean subzi or vegetable dish. Feel free to use the black mustard seeds called for in the original recipe, or add some black mustard seeds to the seedy mix. I think that would be rather nice and I might do that next batch.
Green Beans with Spinach and Seedy Mix
- 1 lb of green beans, trimmed and cut into 4 inch pieces if large
- 2 tablespoons of olive oil
- 1/2 package of baby spinach or a large handful, washed and dried
- 1 large shallot, thinly sliced
- 1 clove garlic, minced
- pinch of red pepper flakes
- 2 tablespoons of seedy mix
- Sea salt and freshly ground pepper
- Bring a large pot of salted water to a boil. When boiling, add the green beans and blanch until bright green but still very crisp. For my beans that was 4 minutes.
- Drain the beans in a collander and run cold water over to cool. Spread out on a fresh tea towel.
- In a large non-stick skillet, heat the olive oil over medium heat. Add the shallot and saute gently for about 5 minutes until softened.
- Add the garlic and continue to saute, stirring, for another minute.
- Add the drained green beans to the pan and cook until tender, perhaps another 2 to 5 minutes.
- Turn off the heat in the pan and add the spinach. Stir until wilted.
- Add the seedy mix plus salt and pepper to taste.
Transfer to a warm serving dish prior to serving, this is also good at room temperature.
Just in case anyone needs another suggestion for the seedy mix, I’m taking this to Fiesta Friday #67 to share with Angie and the other guests.