Spinach Puree With Garlic

1. Blanch spinach. Drain immediately and squeeze out any excess moisture.

2. Soak breadcrumbs in the cold water, then squeeze out excess moisture. Discard water.

3. Bake walnuts for 5-7 minutes, until they are golden. Chop 2 tbsp of the walnuts and reserve for garnish.

4. Place spinach, breadcrumbs, walnuts, oil, garlic, lemon juice in blender and blend to obtain a smooth paste. Season with salt and pepper.

5. Spread puree onto plate, sprinkle with chopped walnuts, drizzle with oil and garnish with lemon wedges.

6. Serve with crusty bread.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	326.5072 g
Protein	3.8902 g
Carbohydrates	9.1762 g
Energy	2929.3683 kCal
Fatty acids, total saturated 18:3 undifferentiated	23.5367 g
Water	266.4403 g
Aspartic acid	0.044 g
Calcium, Ca	336.2238 mg
Lutein + zeaxanthin	2.2025 g
Fiber, total dietary	4.4042 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	0.5008 g
Niacin	1.0846 mg
Vitamin A, RAE	742.5 g
Arginine	0.0571 g
Riboflavin	0.1502 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Fatty acids, total saturated 20:1	1.2499 g
Glutamic acid	0.0724 g
Sodium, Na	39.9726 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5734 g
Total lipid (fat)	326.5072 g
Manganese, Mn	0.7616 mg
Fructose	0.0559 g
Proline	0.009 g
Fatty acids, total saturated 16:0	27.4721 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.0219 g
Choline, total	3.5432 mg
Sugars, total	0.2181 g
Serine	0.0171 g
Fatty acids, total saturated 10:0	0.0012 g
Fatty acids, total saturated 18:0	6.4739 g
Vitamin B-6	0.343 mg
Selenium, Se	2.4831 g
Ash	2.364 g
Fatty acids, total saturated 18:1 undifferentiated	125.4007 g
Pantothenic acid	0.3273 mg
Phenylalanine	0.0165 g
Copper, Cu	0.152 mg
Betaine	0.108 mg
Thiamin	0.1212 mg
Methionine	0.0068 g
Iron, Fe	3.0119 mg
Carbohydrate, by difference	9.1762 g
Phosphorus, P	56.1767 mg
Folate, total	239.7867 g
Tocopherol, gamma	0.8964 mg
Fatty acids, total saturated 22:1 undifferentiated	0.1305 g
Alanine	0.0119 g
Valine	0.0262 g
Fatty acids, total saturated 18:2 undifferentiated	125.9312 g
Glycine	0.018 g
Glucose (dextrose)	0.0503 g
Fatty acids, total saturated 14:0	0.0001 g
Zinc, Zn	0.3737 mg
Isoleucine	0.0195 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	149.4678 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.0277 g
Vitamin A, IU	14851.115 IU
Folate, DFE	239.7867 g
Tryptophan	0.0059 g
Vitamin C, total ascorbic acid	199.7752 mg
Phytosterols	622.36 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 20:0	0.4471 g
Tyrosine	0.0073 g
Vitamin K (phylloquinone)	97.869 g
Fatty acids, total saturated	34.7831 g
Histidine	0.0102 g
Fatty acids, total monounsaturated	128.7102 g
Threonine	0.0141 g
Folate, food	239.7867 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	0.2033 g
Vitamin E (alpha-tocopherol)	16.3848 mg
Magnesium, Mg	20.2379 mg
Lysine	0.0246 g
Potassium, K	715.9058 mg
Cystine	0.0058 g
Fluoride, F	84.2253 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Olive oil	0.5 cup	954.72	0	108
Spinach	1 cup	33	5.85	0.45
Extra virgin olive oil	0	0	0	0
Bread	0	0	0	0
Cold water	0.5 cup	0	0	0
Garlic Clove	3	13.41	2.9754	0.045
walnut	1 cup	1927.12	0	218
breadcrumb	0.5 cup	0	0	0
lemon wedge	0	0	0	0