This slow cooked vegetable mixture serves as a rich topping for crackers or croutons.
1/4 cup extra-virgin olive oil
1 teaspoon crushed red-pepper flakes
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound broccoli (including stems and leaves), cut into 1/4 inch pieces
1/4 pound fresh spinach, trimmed, washed, and chopped
1/2 cup water
24 Poppy seed wafers or oven toasted french-bread rounds
2 tablespoons grated fresh or dry coconut
*suggested olive oil flavors to try with this recipe:
Persian Lime Olive Oil,
Butter Olive Oil
Lemon Pepper Olive Oil
Heat the oil in a nonstick frying pan over medium-low heat. Add the cumin seeds and pepper flakes and fry for 1/2 minute. Stir in the lime juice, salt, pepper, vegetables, and water. Cover and simmer until the vegetables are reduced to a chunky puree (45 to 60 minutes), stirring occasionally.
Immediately before serving (to avoid soggy crusts), spread about 1 tablespoon of the mixture on each cracker or bread round. Sprinkle with coconut.
This recipe is from the cookbook Yamuna’s Table by Yamuna Devi