Thistle with Almonds: 3 Choices for a Perfect Recipe
Traditional Spanish dishes are a delightful way to explore the country’s rich culture and history. Among these, thistle with almonds (cardo con almendras) is a classic recipe often associated with Christmas dinners in regions like Aragón, Navarra, Soria, and Madrid. But why wait for the holidays? With frozen and canned thistle widely available, this hearty dish can be enjoyed all year long. Here are seven secrets to mastering this flavorful recipe while exploring its history and charm.
Ingredients
- 1 kg Thistle (fresh, frozen, or canned)
- 100g g Gorund almonds
- 2 Garlic cloves, minced
- 1 Onion, finely chopped
- 1 tbsp Flour
- 1 cup Vegetable or chicken broth
- Extra Virgin Olive oil
- Salt and pepper to taste
- Optional: diced ham or prosciutto
Instructions
- Prepare the thistle: If using fresh, clean, and boil until tender. Drain and set aside. For frozen or canned, simply rinse and drain.
- Make the almond sauce: Heat olive oil in a pan, sauté the onion and garlic until golden. Add the flour and cook for 1–2 minutes, stirring constantly.
- Incorporate almonds and broth: Gradually add the ground almonds, followed by the broth. Stir until you achieve a smooth, creamy consistency.
- Combine: Add the cooked thistle to the pan. Stir gently to coat the pieces in the almond sauce. Simmer for 5 minutes to let the flavors meld.
- Serve: Garnish with a sprinkle of toasted almonds or parsley and enjoy!
Notes
-
Preparation Time:
- Fresh thistle: ~30 minutes (cleaning and boiling).
- Frozen/canned thistle: ~5 minutes (rinsing and draining).
- Cooking Time: 20–25 minutes.
-
Total Time:
- Fresh thistle: ~55 minutes.
- Frozen/canned thistle: ~30 minutes.