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ICEBERG & SPINACH LEAVES
Level 2
Lemon-Dill Green Sauce
Yields approximately 4 cups
- a Marlene Samuels creation -
1 head tired iceberg lettuce
4 cups tired spinach leaves
4 Tbsp. chopped dill
2 Tbsp. butter
1 clove minced garlic
1 cup chicken broth
2 tsp. lemon juice
Salt and pepper to taste
4 cups tired spinach leaves
4 Tbsp. chopped dill
2 Tbsp. butter
1 clove minced garlic
1 cup chicken broth
2 tsp. lemon juice
Salt and pepper to taste
- Remove any dark green or water-logged leaves. Cut off spines and discard. Slice remaining greens into small pieces.
- In a saucepan, heat butter; add scallions and sauté until translucent. Increase heat to medium high and add all greens. Stir gently until wilted.
- Reduce heat. Add lemon juice to greens and stir for another 2 minutes. Cook greens until thoroughly soft.
- Remove pan from heat and pour mixture into food processor fitted with a steel blade. Pulse until satisfied with sauce texture. Adjust seasoning. For a more tart sauce, add extra lemon juice. For a less viscous sauce, a spoon or two of extra broth will thin it out.
Cooking tip: Adding the lemon juice helps prevent spinach or lettuce “strings” that can remain even after pureeing.
