Spinach and Coriander Sauce
Published October 13, 1992
- Total Time
- 10 minutes
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Ingredients
1 pound spinach, stemmed and washed
2 tablespoons tightly packed coriander leaves
½ cup water
3 tablespoons olive oil
½ teaspoon kosher salt
Nutritional analysis per serving
11 grams carbs; 309 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 7 grams fiber; 871 milligrams sodium; 9 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place spinach leaves in a 14-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 4 minutes. Prick plastic to release steam.
- Step 2
Remove from oven and uncover. Let stand until cool enough to handle. Wring out spinach until dry.
- Step 3
Place spinach, coriander, water, oil and salt in a blender. Blend until very smooth, stopping from time to time to scrape sides of jar. (Done in a food processor, the sauce will not have a silky texture.)
Private Notes