Directions:
- In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts and salt. Set aside.
- Heat olive oil in a small skillet over medium heat. Add cumin seed, and when they begin to sizzle, put in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
- Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.68 Kcal (941 kJ) | ||
| Calories from fat | 143.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.98g | 25% | |
|---|---|---|---|
| Cholesterol | 20.21mg | 7% | |
| Sodium | 200.69mg | 8% | |
| Potassium | 352.75mg | 8% | |
| Total Carbs | 12.35g | 4% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 7.69g | 15% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 233.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 102.84 Kcal (431 kJ) | ||
| Calories from fat | 65.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.32g | 25% | |
|---|---|---|---|
| Cholesterol | 9.25mg | 7% | |
| Sodium | 91.86mg | 8% | |
| Potassium | 161.46mg | 8% | |
| Total Carbs | 5.65g | 4% | |
| Sugars | 4.7g | 41% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 3.52g | 15% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 0.5mg | 6% | |
| Calcium | 106.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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