Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs young Spinach
  • 2 bunches scallions
  • 2 ripe Mangoes (each about 14 ounces)
  • 2 Tbsps Canola oil
  • 1 pc fresh ginger
  • 2 Tbsps Sunflower seed
  • 1 oz Popped amaranth
  • salt
  • cayenne pepper

Instruction

  • Rinse spinach thoroughly and spin dry.
  • Rinse scallions and cut into pieces about 3/4 inch wide.
  • Peel mangoes. Cut the flesh from the pits and cut into 1/2 inch cubes.
  • Heat 1 tablespoon oil in a pot and cook scallions over medium heat, covered, for about 5 minutes. Add spinach and continue to cook, covered, for about 5 minutes.
  • Meanwhile, peel ginger, grate finely and collect juice.
  • Add diced mangos, ginger and ginger juice to the spinach, cover, and cook over medium heat for about 3 minutes.
  • Meanwhile heat remaining oil in a non-stick pan and roast sunflower seeds on low heat for 3-4 minutes. Add popped amaranth and cook briefly.
  • Season spinach and mangos with salt and arrange on a plate. Sprinkle with roasted sunflower seeds, popped amaranth and cayenne pepper to taste.