Wilted spinach with coconut, ginger and pink peppercorns

Wilted spinach with coconut, ginger and pink peppercornsJoe Woodhouse

F&W Pick: Wilted spinach with coconut, ginger and pink peppercorns

Ed Smith: On The Side

Bloomsbury, €28

Photographer: Joe Woodhouse

Food blogger Ed Smith puts the side order, often an afterthought of meal planning, centre-stage in this book. With over 140 inspiring recipes using grains, pulses, roots and greens, Smith’s recipes will make your accompaniments dazzle.

(Book Cover Image)

Wilted spinach with coconut, ginger and pink peppercorns

Serves 4-6

  • 600–750g large-leaf spinach, including stems
  • 4 teaspoons coconut oil
  • 1 onion, sliced into thin crescents
  • 25g fresh ginger, peeled and cut into thin matchsticks
  • Sea salt, to taste
  • ½ lemon, juice only
  • 30g coconut flakes
  • 2 teaspoons pink peppercorns

1 Wash spinach thoroughly with cold water. Transfer the leaves to a colander, drain away the water, then trim the leaves off the stems and set aside. Cut the woody base off the stems and discard it, and cut the stems themselves into 4-5cm lengths. Set aside in a separate pile.

2 Put a wok or large frying pan over a high heat. Add the oil and wait until it has heated. Add the onion and ginger and allow them to colour and turn crisp and sticky. This could take 2-3 minutes. When the onion is golden, add the spinach stems and cook for 30-60 seconds. Add two thirds of the leaves (in a couple of stages) and let them cook for 45-60 seconds, then use tongs to shuffle the leaves around, ensuring those at the top are exposed to direct heat. Cook for just a few seconds more, then turn off the heat and add the final third of the leaves.

3 Season with salt, squeeze in the lemon juice, toss and quickly transfer to a serving dish. The leaves will continue to wilt, but not as quickly as they would in the pan. Add three quarters of the coconut flakes and peppercorns. Mix well, then sprinkle the rest over the top. Serve immediately.