Spring Greens Puree Recipe


Difficulty LevelEasyHealth IndexAverage
SpecialityMain Ingredient
Interest Group


 Young lambs quarters/Violet leaves / mustard greens / dandelion greens / other wild or cultivated spring green1 Pound
 Butter1 Tablespoon
 Vegetable oil1 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Water1 Cup (16 tbs) (Or As Required)
 Salt To Taste
 Freshly ground black pepper To Taste
 Heavy cream1 Tablespoon
 Hard cooked egg1 , chopped

Nutrition Facts

Serving size: Complete recipe

Calories 535 Calories from Fat 370

% Daily Value*

Total Fat 42 g64.6%

Saturated Fat 15.2 g76.1%

Trans Fat 0 g

Cholesterol 294.5 mg

Sodium 1669.1 mg69.5%

Total Carbohydrates 26 g8.7%

Dietary Fiber 9.9 g39.6%

Sugars 3.5 g

Protein 23 g45.1%

Vitamin A 727.8% Vitamin C 282.8%

Calcium 122.6% Iron 23.5%

*Based on a 2000 Calorie diet


1. Wash and drain the greens but do not dry thoroughly. Put in a large saucepan with the butter, oil, and garlic. Cook for 2 minutes, stirring constantly.
2. Remove the garlic and cook the greens for 5 to 7 minutes longer, or until tender. Do not overcook. Add a tablespoon or two of water, if necessary, to prevent scorching.
3. Transfer the greens to the container of an electric blender or food processor. Add salt, pepper, and cream and blend or process until smooth. Reheat.