Leafy Greens with Almonds by Shana Priwer and Cynthia Phillips
This is a fun recipe that uses lots of spinach. Leafy green vegetables are some of the most beneficial ones out there. Most toddlers need little encouragement if they've been offered such vegetables from a young age. Almonds add a pleasant crunch, but don't substitute walnuts or peanuts; those nuts are larger and chunkier, and not safe for young children.
1 Serving
1 cup fresh leafy greens
2 cups water
2 tablespoons sliced almonds
2 tablespoon butter or margarine
Wash the green leaves thoroughly, removing any damaged parts.
Steam in a small amount of water for about 10 minutes, or until the vegetables turn a bright green color.
Melt the butter in a small frying pan. Toast the almonds for about 5 minutes, stirring constantly to prevent burning.
When the almonds are toasted, mix with the spinach. Fork-mash if desired.
