Cardamom Spinach Puree
Elevate your side dish game with this velvety Cardamom Spinach Purée, a fusion of earthy greens and fragrant spices that’s ready in just 25 minutes. Fresh spinach is sautéed with buttery onions and garlic, then infused with the warm, floral notes of ground cardamom for a truly sophisticated flavor profile. Finished with a splash of heavy cream and brightened by a hint of lemon juice, this creamy purée offers a perfect balance of richness and freshness. Whether served alongside roasted meats, swirled into grain bowls, or spread over flatbreads, this nutrient-packed dish is as versatile as it is elegant. Perfect for a cozy weeknight dinner or a show-stopping holiday table, this recipe is a must-try for spinach lovers and gourmet enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams fresh spinach leaves
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves garlic
- 0.5 teaspoons ground cardamom
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 2 tablespoons heavy cream
- 0.25 cup water
- 1 teaspoon fresh lemon juice
Instructions
Wash the spinach leaves thoroughly under running water and set them aside to drain.
Peel and finely chop the yellow onion and garlic cloves.
In a large skillet or saucepan, melt the butter over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Add the garlic to the skillet and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Stir in the ground cardamom, salt, and black pepper, allowing the spices to toast gently for 20-30 seconds.
Add the spinach leaves to the skillet in batches, stirring frequently until they wilt down completely. This should take about 3-4 minutes.
Pour in the water and let the mixture simmer for another 2 minutes to soften the spinach further.
Remove the skillet from heat and transfer the contents to a blender or food processor.
Blend the spinach mixture until smooth and creamy. Pause to scrape down the sides as needed.
Return the puree to the skillet over low heat. Stir in the heavy cream and lemon juice, adjusting the seasoning with additional salt or pepper if desired.
Cook for another 1-2 minutes to warm through and combine flavors, then remove from heat.
Serve the Cardamom Spinach Puree hot as a side dish, or use it as a flavorful sauce for proteins, grains, or flatbreads.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 6.6 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2998 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
