Steamed Kale Puree Recipe
- Wash 1 bundle of certified organic kale in cool water.
- Remove the stalk by holding the bottom end of the stalk with one hand and gliding your other hand all the way up the stalk.
- Remove the large veins from each leaf as they can be harder to digest.
- Tear into smaller pieces so you can fit more leaves into the steamer. You don’t have to chop the leaves into small pieces because steamed greens shrink down considerably.
- Add 3 cups of water to the steamer saucepot and place the steam basket into the saucepot.
- Cover the steamer and set the temperature to med/high.
- Once the water is boiling, place 2 cups of raw kale into the steamer basket and cover.
- Steam for 5 mins, stirring half way to ensure the leaves are steamed evenly. Steaming kale too long will cause it to lose a lot of vitamins and nutrients.
- Remove the kale from the steamer and place into Vitamix or blender of your choice.
- Repeat steps 7-9 for the remaining kale, adding more water to the saucepot if needed.
- Add 4 ounces of water from the saucepot (it contains a lot of nutrients) and 2 scoops of formula OR 4 ounces of breast milk.
- Blend until the puree can easily pour out of the blender into the ice cube trays.
- Add more water or breast milk if the puree is too thick.
Kale Puree Mixtures
- Acorn Squash: 4 months
- Apples: 4 months
- Apricots: 6 months
- Bananas: 4 months
- Blueberries: 8 months
- Butternut Squash: 4 months
- Carrots: 6 months
- Green Beans: 6 months
- Mango: 6 months
- Nectarines: 4 months
- Parsnips: 6 months
- Pears: 4 months
- Peas: 6 months
- Peaches: 6 months
- Plums: 6 months
- Pumpkin: 6 months
- Sweet Potatoes: 4 months
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