Spinach Purée
The silkiest purée of spinach braised in cream! This light vegetable side—spinach simmered with cream and blended smooth—will win over kids and adults alike. It's low in calories, delicate, and fragrant. It's a perfect match for all kinds of meat, fish, and poultry dishes!
Cooking method
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Step 1:
Gather all the ingredients. Fresh spinach is best. Baby spinach exists, but for this dish the larger, mature leaves work well. Use cream of any fat content; if you don't have any on hand, you can use milk.
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Step 2:
Rinse the spinach thoroughly. Give this step extra care, since spinach grows close to the ground and can hold onto grit. It's best to wash it in very hot water. Then dry the leaves well and chop them. You can cut them any way you like—it doesn't much matter.
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Step 3:
In the pan you'll cook the spinach in, melt the butter. Use real butter with a fat content of at least 82%.
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Step 4:
Add the chopped spinach to the pan and keep it over low heat.
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Step 5:
Salt the spinach. I use plain table salt, but you can also use a seasoned salt if you like. And if you enjoy bolder flavors, feel free to add other seasonings to the spinach—garlic powder, ground paprika, chili—whatever you prefer!
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Step 6:
Once salted, the spinach releases its moisture and shrinks down a lot. Cook it, stirring, over low heat for about 5 minutes. Spinach cooks very quickly!
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Step 7:
Pour in the cream. Simmer the spinach in the cream for another 5 minutes or so.
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Step 8:
Then blend the spinach into a smooth purée with an immersion or countertop blender.
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Step 9:
Serve the purée alongside meat, fish, or poultry—warm, hot, or chilled. Enjoy!
- Spinach is remarkably rich in vitamins and minerals. Even after cooking, it holds onto a good deal of its nutrients.
- This spinach purée is a little out of the ordinary, but truly delicious. It works for both baby food and the grown-ups' table.
- Serve it as a side dish. You can also freeze the purée in small portion molds and later use it in baking.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Spinach - 22 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
