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Green puree

January 30, 2008

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Makes about 2 cups

2 cups raw baby spinach leaves (or 1 cup frozen chopped spinach or collard greens)

2 cups fresh or frozen broccoli florets

1 cup frozen green peas

1 teaspoon lemon juice

3 tablespoons water, or more if needed

1. Rinse the spinach thoroughly. In a steamer filled with 2 inches of water, steam the spinach or collard greens and broccoli in a tightly covered pot for 9 minutes. Add the peas and steam 1 minute more.

2. Drain the vegetables and place them in a food processor with the lemon juice and 2 tablespoons of water. Puree the mixture until it is as smooth as possible. Stop the machine occasionally to push the contents down. If necessary, add the remaining water to make a smoother puree. Store in refrigerator up to 3 days or freeze 1/4 cup portions in sealed plastic bags or containers. - Adapted from "Sneaky Chef"