Collard Greens Puree

Ingredients

• 4 large collard green leaves (about 100g), stems removed
• 3–4 tablespoons reserved steaming water

Method

1. 01

   Wash the collard green leaves well. Remove the tough central stems by folding each leaf in half and tearing or cutting the stem away.

2. 02

   Stack the leaves and cut into ribbons for quicker cooking.

3. 03

   Place in a steamer basket over boiling water. Steam for 12–15 minutes until the leaves are completely tender — collard greens need longer cooking than softer greens.

4. 04

   Transfer to a blender with 3–4 tablespoons of steaming water.

5. 05

   Blend until smooth, adding more water as needed. Collard greens have a robust flavour that softens with blending.

How to offer

Mix with sweet potato or corn puree to balance the strong flavour. Rich in calcium and iron.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.