Have you ever eaten stinging nettle? I used to love it as a child! Back in those days, my family and I would live off the land as much as possible – and that land was at its most generous in the spring. As the last remnants of snow melted away and the first snowdrops started to appear, I would get very excited because I knew what was about to come: foraging in the forest!
We would drive to the forest nearby every weekend, hoping to find the plants we knew and loved, such as young stinging nettle and pilewort. Sometimes, we would find nothing, in which case my mom and I would buy these edible plants from the local market. Other times, we would get lucky and return home with bags upon bags of leafy green, super nutritious goodness. My mom would turn the stinging nettle into purée and we would eat it with polenta or fresh bread on the side.
I haven’t seen stinging nettle in a looong time. I think I should stop complaining and start foraging on Forest Preserve, right? Sadly, I don’t have time for foraging these days. Luckily, however, a suitable replacement is easy to get hold of: spinach. While growing up my mom would alternate between making nettle purée and spinach purée, and as soon as nettle season was over (they’re only available young for a few weeks in early spring), she would resort to spinach only. This spinach purée is very quick to make and requires almost no preparation – and the great news is that in lieu of nettle, you have an equally nutritious powerhouse.
Mom’s recipe involves wilting the spinach leaves in boiling salted water. I think to avoid losing precious nutrients you might want to try sautéeing the spinach instead of boiling it. Please don’t tell mom I said so, lol
The wilting will only take about 2-3 minutes. As the spinach is plunged into the hot water, its size greatly diminishes – and that big bunch of spinach you thought you had becomes very, very small 🙂
After 3 minutes, take the spinach out of the saucepan and place it on a wood cutting board to cool down a little bit.
Finely cut the wilted spinach, making sure your fingers don’t get burned (the spinach might still be hot at this point).
Throw away the water from the spinach and return the saucepan to low heat. Melt the butter in it. In a small bowl, mix the flour with 1/2 cup milk, then add this mix to the saucepan with the melted butter. Stir with a wooden spoon until thoroughly combined and slightly thickened.
Add the spinach and continue to mix slowly under low heat. Also add the sour cream and remaining milk, and lastly the garlic (optional). Mix for about 5-10 minutes, or until the purée has thickened slightly.
Towards the end, add fresh chopped parsley and salt to taste. I also like to add harissa seasoning at this point, but I think this is optional.
Just look at this gorgeous green color – so warm and enticing!
Take the saucepan from the heat. Serve the purée hot, with fresh crusty bread or polenta on the side.
This spinach purée is delicious, nutritious, and ready in no time. If you’re looking for a dish that celebrates spring with all its greenness and lightness, look no further. Make this now, enjoy it often – and your body will thank you 🙂
What’s your favorite spring dish? Let me know in the comments!
Delicious spinach purée
Ingredients
- 1 6oz bag baby spinach
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 2 tbsp sour cream
- 2 tbsp fresh chopped parsley
- 1 finely cut garlic clove (optional)
- 1/2 tsp harissa seasoning (optional)
- Salt to taste
Instructions
- Bring salted water to boil in a medium size saucepan. Wash the spinach leaves and remove the stems. Place the spinach in the boiling water. After 3 minutes, take the spinach out of the saucepan and place it on a wood cutting board to cool down. Finely cut the wilted spinach, making sure your fingers don't get burned (the spinach might still be hot at this point).
- Throw away the water from the spinach and return the saucepan to low heat. Melt the butter in it. In a small bowl, mix the flour with 1/2 cup milk, then add this mix to the saucepan with the melted butter. Stir with a wooden spoon until thoroughly combined and slightly thickened. Add the spinach and continue to mix slowly under low heat. Also add the sour cream and remaining milk, and lastly the garlic (optional). Mix for about 5-10 minutes, or until the purée has thickened slightly. Towards the end, add fresh chopped parsley, harissa (optional), and salt to taste.
- Take the saucepan from the heat. Serve the purée hot, with fresh crusty bread or polenta on the side.
- Enjoy!
Leave a Reply