How to Make Spinach Puree for Babies
Calcium-rich spinach makes a nutritious puree for older babies. Follow our easy step-by-step instructions to learn how to make spinach puree.
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.
Related:14 Baby Puree Recipes to Make at Home
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.
Related:12 Healthy Finger Foods That Don't Come From a Box
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
Cheese sauce
Chicken
Salmon
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.
