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"