3 cups raw baby spinach leaves (or 1 cup 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

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. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

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.

This amount of spinach and blueberries makes only about 1 cup of puree. 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.

The following recipes are adapted from THE SNEAKY CHEF: SIMPLE STRATEGIES FOR HIDING HEALTHY FOODS IN KIDS’ FAVORITE MEALS (Running Press, March 2007).  For more information, please visit http://www.thesneakychef.com/

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written by confused chef, January 10, 2008

Is it just me or does this not say how much water to use when you boil the spinach? I'm a*suming the 2-4 tablespoons are for when you're pureeing.