Ismail Merchant's Spinach Puree (Palak Bharta)
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds cleaned, well-rinsed spinach, tough stems and blemished leaves removed and discarded
- 2large green onions, trimmed and coarsely chopped, about 1 cup loosely packed
- 2cloves garlic, peeled
- 1tablespoon butter
- Salt to taste, if desired
- 1tablespoon Dijon-style mustard
Nutritional analysis per serving (2 servings)
146 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 11 grams protein; 891 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
It is preferable that the spinach be steamed rather than boiled. Bring water to the boil in the bottom of a metal steamer. Place the rack over the boiling water, cover and steam the spinach until it is wilted, about three to five minutes.
- Step 2
Put the hot spinach into the container of a food processor and add the green onions, garlic, butter, salt and mustard. Blend thoroughly.
Private Notes
Comments
I am honestly shocked by the folks who said this is bland or bitter. Perhaps I used more or less of the ingredients - I just eyeball it or use what I have and it always turns out delicious.
This recipe was terrible. Bitter and unpalatable. We made it exactly as written. The flavors clashed terribly. If you need a green vegetable for your meal, just have steamed spinach and butter.
This is a classic prep for a spinach side to go with a big steak in mid-century Hollywood Steak Houses. Movie star meals from the Classic Era A few historic places and one or two ultra hip martini clubs still make this, or a variation with some cream. With a great steak and a side of mushrooms it is perfect.