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Keen Green Veggie Puree

PinkSpoons

"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!"
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Ingredients

30 m servings 22 cals
Original recipe yields 4 servings (2 cups)

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Directions

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  1. 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.
  2. 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.
  3. Cool before serving, or divide the puree into four equal portions and freeze in resealable plastic bags for future use.

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.

Nutrition Facts


Per Serving: 22 calories; 0.1 g fat; 4.3 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 70 mg sodium. Full nutrition

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Reviews

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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 co...

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 pea...

This is a delicious recipe. I haven't made it with the ingredients called for except the broccoli. I've used broccoli, edemame, and kale. Umm!!