Directions:
- Blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
- Squeeze out water until spinach is quite dry.
- Place in a blender and blitz to a coarse puree.
- Heat butter in a saucepan, add shallots and cook for 1 min, until softened.
- Add cardamon and chili and mix well.
- Stir in the spinach and cream and heat gently until they are lightly bound together.
- Add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.8 Kcal (761 kJ) | ||
| Calories from fat | 89.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Cholesterol | 15.73mg | 5% | |
| Sodium | 157.07mg | 7% | |
| Potassium | 1294.14mg | 28% | |
| Total Carbs | 19.23g | 6% | |
| Sugars | 4.96g | 20% | |
| Dietary Fiber | 6.48g | 26% | |
| Protein | 8.92g | 18% | |
| Vitamin C | 60.8mg | 101% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.5mg | 36% | |
| Calcium | 232.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 62.88 Kcal (263 kJ) | ||
| Calories from fat | 30.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 15% | |
|---|---|---|---|
| Cholesterol | 5.44mg | 5% | |
| Sodium | 54.33mg | 7% | |
| Potassium | 447.62mg | 28% | |
| Total Carbs | 6.65g | 6% | |
| Sugars | 1.72g | 20% | |
| Dietary Fiber | 2.24g | 26% | |
| Protein | 3.09g | 18% | |
| Vitamin C | 21mg | 101% | |
| Iron | 2.3mg | 36% | |
| Calcium | 80.3mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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