Author: Charlotte March of New York, NY (Charlotte is a pretty amazing gal who was classically trained at the French Culinary Institute... learn more about why we love her here:)
When to introduce: 8-10 Months (always check with your pediatrician!)
Cauliflower and kale, both cruciferous veggies, are packed full of phytochemicals which are said to help prevent cancer. They also contain Vitamin A, Vitamin C and even calcium.
2 teaspoons olive oil
1 pound cauliflower, cut into 1-inch florets
1 cup roughly chopped kale or other greens
Kosher Salt (optional)
Heat the olive oil in a medium pot over medium heat. Add the cauliflower, season with a pinch of salt (optional), and sauté for 1-2 minutes. Add 1 1/2 cups water and bring to a simmer. Cover and continue to simmer for about 8 minutes, or until cauliflower is tender. Stir in chopped greens and simmer for 3-4 minutes. Remove from the heat and allow to cool for several minutes. Drain; reserve cooking liquid. Puree the vegetables in batches – adding the reserved cooking water as necessary to thin out. Season to taste.
Servings: Fills approximately 4-5 Little Green Pouches.
Notes: Will keep for up to 2 days in the refrigerator or even longer in the freezer. To reheat, place the pouch in warm water to heat through.
© Copyright 2017 Copyright Little Green Pouch. All Rights Reserved. Ecommerce Software by Shopify