dairy-free; gluten-free; sugar-free & yeast-free
Serves 4 to 6
2 bunches of organic spinach (Swiss Chard) – beetroot greens can be mixed in
2 medium onions, finely chopped
2 tablespoons olive or macadamia nut oil
¾ cup (200 ml) cooked butter beans, drained
pinch freshly-grated nutmeg
pinch herbal salt
1. Thoroughly wash the spinach and place in deep sided saucepan. Bring to the boil. The water from washing the spinach should be sufficient or add a little extra to prevent burning. Cook for 1 to 2 minutes, then remove from the heat and drain extra water.
2. Meanwhile fry the onion in oil in a deep sided saucepan or frying pan. Fry for 3 to 4 minutes, until caramelising.
3. Add the cooked spinach, fried onions and butterbeans together in a food processor. Flavour with nutmeg and salt. Blend until creamed.
VariationIf not sensitive to dairy, add a dollop of sour cream before blending or replace the butterbeans with 50 ml sour cream.