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This Kale & Blueberry Puree recipe had been sitting around in my ‘to blog’ pile and I figured it was time to get it published! Especially since my husband’s colleague has been asking for the recipe every time my husband brings it for his lunch at work… so here it is!
With young kids, it can be challenging getting them to consume fibrous leafy vegetables such as kale. I don’t fancy making kale chips or kale smoothies all the time, so enter a savoury puree with slightly sweet notes to counterbalance the bitterness of the greens.
If you have kids who cannot stand the sight of anything green, this may be a good way of introducing them to green leafy vegetables! On a related note, a very good site I enjoy reading for respectful advice concerning feeding children is the Ellyn Satter Institute. Here’s a helpful post on what to do if your child doesn’t eat fruit or vegetables.
No fresh blueberries? Use a cup of frozen ones instead. For a less dramatic coloured puree, you can use 1 cup of frozen pitted cherries. The puree will need to be simmered after processing to remove the extra liquid from frozen fruit. It’s a great vegetable accompaniment to grilled or pan-fried fish, or even pork chop or steak.
What’s your favourite way of enjoying kale? Share by commenting below!
Where to get certain ingredients online:
- 1 tbsp oil/ bacon fat
- 1 bunch curly kale leaves, chopped (stems removed)
- 1 onion, sliced
- ¾ cup fresh blueberries
- 1 cup light coconut milk (or ½ cup bone broth + ½ cup regular coconut milk)
- ¼ to ½ tsp sea salt, or to taste
- 1 tbsp nutritional yeast (optional)
- Heat up the oil or bacon fat in a non-stick pan over medium heat
- Add the kale leaves and onion slices and saute until wilted, for about 3 minutes
- Pour in the blueberries and coconut milk (or bone broth + coconut milk mixture)
- Allow to simmer until the blueberries are cooked, in about 10 to 15 minutes
- Transfer to a blender or food processor and process until a puree is formed
- Season to taste with the sea salt and nutritional yeast
