Ingredients
- 3 cup raw baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
- 1 1/2 cup fresh or frozen blueberries (no syrup or sugar added)
- 1 teaspoon lemon juice
- 3 tablespoon Water
Preparation
Baking Directions:
If using raw spinach, thoroughly wash it, even if the package says “prewashed.”
Bring spinach or collards and water to boil in a medium pot.
Turn heat to low and allow to 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 2 tablespoons of water, and puree on high until as smooth as possible.
Stop occasionally to push top contents to bottom.
If necessary, add the rest of the water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree.
Double the recipe if you want to store another cup of the puree.
It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Combine this purple egg mixture with the cooled chocolate mixture.
