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
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.
If you use enough garlic this is not blend at all. I used two large bunches of fresh spinach and, as the recipe suggests, 1 cup chopped scallions. Add lemon juice and salt and red pepper. I added diced Yukon gold Potatoes. Served with tzadziki sauce along side. Great side with curried Indian roast chicken.
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