Vibrant spinach-fennel puree


By Dr. Ronald Hoffman

Spinach is a good example of why it’s important to eat those leafy greens: It is endowed with beta-carotene, folic acid, magnesium, potassium, and iron. Fennel, while a nutritional lightweight, adds fiber, flavor, and those feathery fronds for garnish.

Serves 4

ts_fennel2 large bunches curly spinach, about 1 1/2 pounds
1 large fennel bulb, about 1 pound
2 tablespoons plus 1 teaspoon unsalted butter

  1. Wash spinach thoroughly. Remove thick stems and discard. Set leaves aside.
  2. Remove feathery fronds from fennel and reserve for garnish. Remove and discard core. Cut fennel into 1/2-inch pieces. Place in a pot (large enough to accommodate the spinach) with enough water to cover. Bring to a boil. Lower heat to medium and cook, covered, for 20 minutes, until very soft.
  3. Add spinach to pot, and bring to a boil. Cook for 2 to 3 minutes, until spinach is tender but still bright green.
  4. Immediately drain fennel and spinach in a colander under cold running water to fix color. Drain thoroughly. Place in bowl of a food processor. Process until very smooth.
  5. Transfer to saucepan. Add freshly ground black pepper to taste. Heat gently before serving. Garnish with finely chopped fennel fronds and coarse sea salt.

Recipe by Rozanne Gold.Healthy 1-2-3

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