This puree and can made heartier with ground cooked brown rice. For those under one, use formula or breast milk to make this creamy.
Recipe information
Total Time
Cooking: 10 minutes
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 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.
Step 3
3.Transfer the spinach mixture to a food processor. Puree until smooth and then let cool before serving.
Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
