"Purple" Puree

Ingredients


3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach or frozen chopped collard greens) 
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added) 
1/2 teaspoon lemon juice 
1/2 tablespoon water




Directions 


If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to a boil in a medium pot. Turn heat to low and let simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.


Fill the bowl of your food processor with the blueberries and cooked spinach (or collards), along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.


The puree can be stored in the refrigerator for up to two days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 1 cup puree)