Ingredients30 m servings 22 cals
- 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.
- 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.
- Cool before serving, or divide the puree into four equal portions and freeze in resealable plastic bags for future use.
- 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.
Per Serving: 22 calories; 0.1 g fat; 4.3 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 70 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...