This recipe was submitted to us by HPG member Rebecca: We just started cooking from “What Chefs Feed Their Kids.” I’ve let my three year old pick out the recipe (the book has great pictures of the food, too) he wants to make and then we make it that evening or the next day. we talk a lot about the ingredients and I try to prep some of the harder stuff before he joins me. But I digress, the book has a great green puree (kale, collard greens, spinach, basil, and parsley) that you can add to soups for a great green boost.
Servings
Ingredients
- 1 bunch kale
- 1 bunch collard greens
- 1 bunch spinach
- 1 bunch basil
- 1 bunch flat leaf parsley
- 2 Tablespoons olive oil
- 1 teaspoon salt
Directions
Steam the first two ingredients for 15-25 minutes oil and salt. Then add in the last three ingredients until they are wilted (about five minutes). You can puree for a baby, puree to add to soup / broth, or not puree and have as a yummy side. When my three year old sees us add it to our soup, he wants it too. A win for all of us.
