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Spring Greens Puree

Fresh.n.Natural's picture
  Young lambs quarters/Violet leaves / mustard greens / dandelion greens / other wild or cultivated spring green 1 Pound
  Butter 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Water 1 Cup (16 tbs) (Or As Required)
  Salt To Taste
  Freshly ground black pepper To Taste
  Heavy cream 1 Tablespoon
  Hard cooked egg 1 , chopped

1. Wash and drain the greens but do not dry thoroughly. Put in a large saucepan with the butter, oil, and garlic. Cook for 2 minutes, stirring constantly.
2. Remove the garlic and cook the greens for 5 to 7 minutes longer, or until tender. Do not overcook. Add a tablespoon or two of water, if necessary, to prevent scorching.
3. Transfer the greens to the container of an electric blender or food processor. Add salt, pepper, and cream and blend or process until smooth. Reheat.

Recipe Summary

Difficulty Level: 
Spring, Everyday

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 535 Calories from Fat 370

% Daily Value*

Total Fat 42 g64.6%

Saturated Fat 15.2 g76.1%

Trans Fat 0 g

Cholesterol 294.5 mg98.2%

Sodium 1669.1 mg69.5%

Total Carbohydrates 26 g8.7%

Dietary Fiber 9.9 g39.6%

Sugars 3.5 g

Protein 23 g45.1%

Vitamin A 727.8% Vitamin C 282.8%

Calcium 122.6% Iron 23.5%

*Based on a 2000 Calorie diet

Spring Greens Puree Recipe