Purple Puree -- A Sneaky Chef Make-Ahead Recipe

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Recipe for Purple Puree -- A Sneaky Chef Make-Ahead Recipe. Use this puree to sneak more nutrition into the foods your kids like to eat. From the Sneaky Chef herself, Missy Chase Lapine.

Ingredients

  • 3 cups raw baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
  • 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
  • 1/2 teaspoon lemon juice
  • 1-2 tablespoons water

Directions

  1. If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes.
  2. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
  3. Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
  4. This amount of spinach and blueberries makes only about 1 cup of purée. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Use to make recipes more healthy as in Sneaky Chef's Brainy Brownies.