Spring Greens Puree Recipe
Ingredients
| 1 pound young lamb's quarters, violet leaves, mustard greens, dandelion greens, or other wild or cultivated spring greens, combined or used separately | ||
| Butter | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Water if necessary | ||
| Salt | To Taste | |
| Ground black pepper | 1 To taste | |
| Heavy cream | 1 Tablespoon | |
| 1 hard-cooked egg, chopped | ||
Directions
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.
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.
Chef
