Spinach puree

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make creamed spinach puree? Prepare all the necessary products. Fresh spinach is preferable. There is small-leaved spinach, but large spinach leaves are suitable for this dish. Use cream of any fat content. If cream is not available, you can use milk. The oil must be completely natural, with a fat content of at least 82%.

2. STEP 2

   

   Rinse the spinach well. Pay special attention to this process, as spinach grows close to the soil and may contain soil particles. It is best to wash spinach with very hot water. Then dry the spinach leaves well and chop them. You can cut it in any way, it doesn’t play a big role.

3. STEP 3

   

   In the pan in which you will cook the spinach, melt the butter. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

4. STEP 4

   

   Add chopped spinach to the pan and keep the pan on low heat.

5. STEP 5

   

   Salt the spinach. I use regular white table salt, but you can also use salt with additives, for example, Svan or Adyghe salt. If you are a fan of spicy dishes, you can also add some other seasonings to the spinach: garlic powder, ground paprika, hot pepper, - choose to your taste!

6. STEP 6

   

   After adding salt, the spinach will give up its moisture and greatly decrease in volume. Cook it, stirring, over low heat for about 5 minutes. Spinach cooks very quickly!

7. STEP 7

   

   Add cream. Simmer the spinach in the cream for another 5 minutes.

8. STEP 8

   

   Then puree the spinach using a blender until smooth.

9. STEP 9

   

   Serve the puree with meat, fish or poultry warm, hot or chilled. Bon appetit!

Comments on the recipe

LidaLidochka

23.10.2023

5

Spinach makes a delicious soup like this.

Moderator Ksenia

23.10.2023

4.7

I have never eaten spinach in my life and bought it solely to make spinach puree. When I saw this recipe, I really wanted to try this beauty. I bought a package of spinach weighing 100 grams. I used low-fat cream, 10 percent. Stewed spinach in a cast iron frying pan. The puree turned out very beautiful. The taste is pleasant, somewhat reminiscent of green beans. Since there was very little puree from 100 grams of spinach, I used it as a sauce for pasta. It turned out great. Thank you very much for the recipe!