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READY IN 30 mins

Keen Green Veggie Puree

Read Reviews (2)

"This makes delicious baby food for older babies (broccoli may be difficult to digest for younger babies) or sneak it in your raw pasta sauces, burgers, or meatloaf to hide an extra dose of green veggies in your family's diet!" — PinkSpoons

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How to Juice a Lemon

Original recipe makes 2 cups Change Servings

1/2 cup broccoli florets
1/2 cup chopped Swiss chard
1/2 cup peas

1/2 cup fresh spinach
1 clove garlic, minced (optional)
1 tablespoon lemon juice (optional)

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Directions

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Arrange the broccoli and swiss chard on the steamer, recover, and steam for 5 to 6 minutes depending on thickness. Add the peas, spinach, and garlic; continue to steam until the vegetables are tender, about 5 minutes more. Remove the vegetables from the steamer, and reserve 1/2 cup of the hot water.
Place the vegetables, hot water, and lemon juice into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree.
Cool before serving, or divide the puree into four equal portions and freeze in resealable plastic bags for future use.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Footnotes

Cook's Note
The garlic adds a great favor to the sauces and meatloaf, but this is completely optional. I have heard that you can put green puree (without garlic) in brownies, but I have never tried this.

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Reviews More Reviews

Sep 20, 2010

I added 3/4 cup of this puree to spaghetti sauce and my family was none-the-wiser! It made the sauce turn from bright red to a little darker red, but nobody detected anything different in the color or taste of the sauce. It's a great way to incorporate an extra dose of greens into a family favorite, undetected by my not-so-green-loving kids. A great vitamin-packed puree! I typically freeze these purees in an ice cube tray and then transfer the cubes to a freezer bag, then thaw them in glass in the fridge overnight or in the microwave.

—BusySpoons

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Apr 23, 2012

I was having dental surgery and would have to eat soft foods. Found this recipe while looking for something healthy that wouldn't need chewing. This was actually very good! I left out the peas but otherwise followed the recipe. I topped mashed potatoes with this, but I can see it good for topping pasta.

—cjucoder

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2 Ratings

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Nutrition

Calories
22 kcal
1%

Carbohydrates
4.3 g
1%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
1.4 g
5%

Protein
1.5 g
3%

Sodium
70 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Keen Green Veggie Puree

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 22
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 70mg 3 %
Potassium 119mg 3 %
Total Carbohydrates 4.3g 1 %
Dietary Fiber 1.4g 5 %
Protein 1.5g 3 %
Sugars 1.2g
Vitamin A 16 %
Vitamin C 28 %
Calcium 2 %
Iron 5 %
Thiamin 4 %
Niacin 4 %
Vitamin B6 4 %
Magnesium 5 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.