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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This puree and can made heartier with ground cooked brown rice. For those under one, use formula or breast milk to make this creamy. Ingredients:
1/2 pound baby spinach leaves, well rinsed |
1/2 tablespoon unsalted butter |
1 teaspoon unbleached all-purpose flour |
1/4 cup milk, formula, or breast milk |
Directions:
1. 1. Bring 1/2 inch of water to boil in a medium skillet. Add the spinach leaves and stir until wilted, 1 to 2 minutes. Drain in a colander. Rinse with cold running water until cool. Squeeze the spinach in batches by hand or through a fine-mesh sieve to remove as much liquid as possible.
2. 2. Melt the butter in the same pan over medium heat, add the flour, and stir for 1 minute. Whisk in the milk and bring to a boil.
3. 3.Transfer the spinach mixture to a food processor. Puree until smooth and then let cool before serving.
4. From Real Food for Healthy Kids by Tanya Wenman Steel and Tracey Seaman, (C) 2008 William Morrow/An imprint of HarperCollins Publishers
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