Southern Summer Puree
Your baby will enjoy the flavors and nutritious benefits of the bounty of a Southern summer with a puree of collards and blueberries.
- 3 cups chopped fresh collard greens (stems removed)
- 1/4 cup
- 1 1/2 cups fresh blueberries
- 1/2 teaspoon lemon juice
Level of difficulty Easy
Preparation time 5mins
Cooking time 10mins
Cost Average budget
Place freshly washed and chopped collard greens and water in a small saucepan. Cover and simmer for 10 minutes or until leaves are wilted.
Place collard greens (with liquid), blueberries and lemon juice in a food processor or blender. Puree until smooth.
Puree can be eaten immediately, refrigerated or frozen. Makes 1 1/2 cups puree.