Edamame & Spinach

Ingredients

• 1/2 cup shelled edamame (fresh or frozen)
• 1 cup packed fresh baby spinach
• Water as needed

Method

1. 01

   Cook 1/2 cup shelled edamame in boiling water for 5 minutes until tender. Drain and allow to cool slightly.

2. 02

   Rinse a large handful (about 1 cup packed) of fresh baby spinach. Wilt in a pan with a splash of water for 1-2 minutes, or steam briefly.

3. 03

   Remove edamame skins/shells if present and combine with wilted spinach in a blender.

4. 04

   Blend until smooth, adding water as needed. Pass through a sieve for the smoothest texture.

How to offer

Serve as a vibrant green puree. Introduce as a soy allergen. This combo is iron-rich and packed with plant protein.

Storage

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