As a child my grand ma used to make puree out of nettles or spinach. In Colorado I haven't seen nettles yet. Probably I am not looking for it at the right place. Spinach though tastes similar. I modified the recipe a little because: 1. I love coconut milk and coconut oil ; 2. I wanted it to be vegan friendly.
However , if you prefer animal fats you can use butter and heavy cream instead.
The puree is a good side dish but also a good entree if you feel like eating something light but nutritious.
Ingredients
1 big bunch spinach
1 cup coconut milk (the one in a can)
1-2 Tbsp. extra virgin coconut oil
2-3 fresh garlic cloves chopped finely
sea salt to taste
Chop spinach leaves and stems and place it in a double boiler. Steam until stems are soft but not too soft (approx 5 min) . Remove from heat, discard water and place spinach in a blender or food processor.Add coconut milk, puree.
In a skillet melt coconut oil, add puree and garlic, and cook for 8-10 min on medium heat. When done, salt and serve . Yields 1-2 servings , depends on how big the bunch is.
