This recipe can also be made using kale, collard greens, bok choy, escarole, or almost any other type of leafy green vegetable (but remember that leafy greens, especially spinach and collard greens, have nitrates). The trick to cooking leafy greens is to remove them from the boiling water as soon as they turn bright green. Overcook, and you risk losing valuable nutrients.
½ pound spinach or other leafy green
2 cups water
3 tablespoons water, breastmilk, or formula
Wash the green leaves thoroughly, removing any damaged parts.
Steam in water for about 10 minutes, or until the vegetables turn a bright green color.
Allow greens to cool, then place into a food processor or blender. Purée for about 30 seconds.
Add water or formula, 1 tablespoon at a time. Continue puréeing until the mixture is smooth.
A good variation on this dish, more suitable for older children, is creamed spinach. Heat 1 cup of milk or heavy cream with 4 table-spoons butter. Once thoroughly blended, bring the mixture to a boil. Add in about a pound of fresh spinach and continue cooking for about 5 minutes. Add sugar, nutmeg, salt, and pepper to taste.