How to Make Spinach Puree for Babies

Antioxidant-filled spinach is an ideal veggie for babies 6 months and up. Note, however, that some pediatricians recommend feeding your baby commercially produced spinach puree instead of fresh, due to high levels of nitrates. Consult your doctor for advice, then check out our recipe for spinach puree.

Step 1: Select & Buy Spinach

Use frozen or fresh spinach to make your puree; fresh is better in fall, winter, and early spring. When purchasing fresh, choose spinach with dark green, blemish-free leaves that aren't wilted. Since spinach is part of the Environmental Working Group's "dirty dozen"—foods with the highest pesticide residue—it's a good idea to buy organic if you can.

Step 2: Wash the Spinach

No need to wash frozen spinach. If you're making your puree with fresh spinach, remove stems and soak them in cold water for two minutes. Rinse thoroughly under cool running water and pat dry with paper towels.

Step 3: Cook the Spinach

Steam spinach until tender (about five minutes). Drain, and rinse with cool water for three minutes to stop the cooking process.

Step 4: Puree the Spinach

Puree spinach in a food processor or blender until smooth. Add water as needed to reach desired consistency; use breast milk or formula in place of water for a creamier texture.

Step 5: Serve It

Serve spinach puree on its own or in combination with other foods. Spinach is an ideal mix-in with other veggies, grains, and proteins. Try mixing spinach puree with:

• Brown rice
  
• Carrots
• Cheese sauce
• Chicken
• Russet potatoes
  
• Salmon
  
• Sweet potatoes
• Whole-wheat pasta
  

Step 6: Refrigerate or Freeze Leftovers

Cool spinach puree and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to three months, and thaw overnight in your refrigerator before serving.