Cardamom Spinach Puree

1. 1

   blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.

2. 2

   squeeze out water until spinach is quite dry.

3. 3

   place in a blender and blitz to a coarse puree.

4. 4

   heat butter in a saucepan, add shallots and cook for 1 min, until softened.

5. 5

   Add cardamon and chili and mix well.

6. 6

   stir in the spinach and cream and heat gently until they are lightly bound together.

7. 7

   add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.