Wash the spinach thoroughly and shake off excess water.
Add enough water to the bottom of a pan so that it does not rise above the steamer basket. Place a steaming basket, with the washed spinach leaves in it, into the pot.
Cover and boil the water until steam has formed. Steam the spinach until the leaves are tender and wilted, around 3-5 minutes.
Transfer cooked spinach to a colander and run cold water over the spinach to stop the cooking process.
Drain well and if needed, gently squeeze the spinach to remove excess water.
Transfer the leaves to a blender and blend until smooth. You may wish to add 1-2 teaspoons of water/baby milk to achieve the desired consistency.
Washing Spinach: It is important to thoroughly wash the spinach. If especially dirty, plunge the leaves into a large bowl of cold water and rinse thoroughly under cold water No Steamer?: You can blanch the spinach. Add the spinach to a pot of boiling water, stir and let it cook for around 1 min.Yield: 150g (3 packed cups) of spinach will yield around 1/4 cup of spinach puree.Storage:
Refrigerate in an airtight container for up to 24 hours.
Freeze the puree in ice-cube trays and once fully frozen, quickly pop them all out and place into a freezer bag or container. Return to the freezer and store for up to 2 months. (Freezing it this way allows you to take out small portions as needed.)
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.