Spinach Puree

Five ingredients and a blender. One pound of fresh spinach wilts in a covered pot with no added water, just the moisture clinging to the leaves after washing. A few minutes is all it takes before the spinach turns vivid green and completely tender.

Into the blender with a quarter cup of water, blitzed until perfectly smooth. No cream, no butter, no cheese. The puree stands on its own as a bright green sauce with clean spinach flavor and a hit of raw garlic that gives it backbone.

The texture should be loose enough to coat pasta or pool on a baked potato. Thin with a little more water if needed. The garlic goes in raw after blending, so it keeps its sharp bite. If you prefer something mellower, cook the garlic with the spinach.

Kitchen Tips

• Don’t add water to the pot. The water clinging to freshly washed spinach leaves is plenty. Extra water dilutes the flavor and color.
• Cook until just bright green. Overcooked spinach turns dark and army-green with a sulfurous taste. You want it vivid and barely tender. Pull it the moment it wilts completely.
• Blend thoroughly. A full minute of blending gives you a silky puree with no fibrous bits. A quick pulse leaves you with a chunky mess.
• Season generously. Spinach absorbs salt. Start with the half teaspoon, taste, and add more. Underseasoned spinach puree tastes like grass.

Variations

• Cream spinach puree: Stir in 2 tablespoons of heavy cream or a knob of butter after blending for a richer, more classic French-style puree.
• Lemon-spinach sauce: Add 1 tablespoon of lemon juice and a pinch of nutmeg for a brighter, more complex flavor that pairs especially well with fish.