Spinach & Walnut Spread with Bread

Name: Spinach & Walnut Spread with Bread
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g Baby spinach; 80 g Walnut halves; 1 clove Garlic; 10 g Cilantro; 0.5 tsp Ground coriander; 1 tbsp Red wine vinegar; 2 tbsp Water; 0.25 tsp Salt; 160 g Baguette

A coarse green spinach and walnut spread with garlic, coriander and a sharp splash of vinegar, served with warm baguette.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Baby spinach500 g
Walnut halves80 g
Garlic1 clove
Cilantro10 g
Ground coriander0.5 tsp
Red wine vinegar1 tbsp
Water2 tbsp
Salt0.25 tsp
Baguette160 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Walnuts and wheat. Check bread for milk, soy or sesame, and wine vinegar for sulphites.

Method

Wilt the spinach

Wash the spinach and cilantro. Put the measured water in a large saucepan over medium heat. Add spinach in batches, turning with tongs for 4–6 minutes until every leaf has wilted. Drain in a colander, spread on a large plate and cool for 8 minutes.

Remove moisture and blend

When cool enough to handle, squeeze the spinach firmly in clean hands to remove excess water, then chop it. Peel the garlic and roughly chop the cilantro. Grind walnuts, garlic, coriander and salt in a food processor to fine crumbs. Add spinach, cilantro and vinegar; pulse to a coarse, cohesive spread, scraping down the bowl as needed.

Chill and serve

Spoon into a shallow bowl, cover and refrigerate for 30 minutes. During the last few minutes, slice and lightly toast the baguette. Divide the spread and bread equally among four starter plates. Keep the spread refrigerated until needed.

Squeezing the cooked spinach thoroughly is the key to a spread that holds together rather than leaking water.

Ratings & comments

Loading reviews…