Spinach is probably the healthiest food on the planet. It naturally contains vitamin K, vitamin A, manganese, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium… I could keep going but you get the idea. So much good going on here I knew I had to find a way to introduce my son to spinach, and its flavor, without scaring him off.
Spinach leaves raw pose a choking hazard, and cooking spinach brings out a bitterness that may make kids of all ages reluctant to dig in. If only babies listened to reason they would choke down a few mouthfuls a day, but unfortunately they are not huge fans of logic. So we have to be creative!
My favorite way to get natural spinach into kids is using applesauce. Simple and sweet, young babies do not eat with their eyes like older children and will gobble it down no problem! You can find the recipes for green applesauce here below!
But what about actually trying to get them to like the flavor of spinach? Well that is a whole different task. One that flips the coin from the sweet to savory and brings me back to the first time I enjoyed eating cooked spinach. It was a creamy spinach dip that had the right amount of cream and garlic and was served warm with Parmesan cheese on top. Creamy and rich this recipe may be your best hope at shaping your babies palate to enjoy the bitter side of the vegetable world. You can feed this straight off the Foodii spoon, or serve over pasta as an alternative to a cheese sauce.
5 oz Raw spinach leaves
1 tbps Butter
1 tbsp fresh minced garlic
1/2 cup heavy cream
1/4 cup Parmesan cheese
3 tbsp cream cheese
1/4 cup chopped onion
1- Heat a sauce pan on medium and melt the butter. Add the garlic and onion and saute for 1 minute.
2- Add the spinach and turn until wilted.
3- Add the heavy cream and heat until bubbling. Reduce the heat to low and stir occasionally scraping the edges. Allow to reduce for 10 minutes.
4- Once cooled move to food processor for a quick blend and transfer back to the pan.
5- Once reduced and slightly thick add the cream cheese and the parmesan and stir in well. Remove from heat and allow to cool.
6- Fill the Twist bags and save in the refrigerator for up to 1 week.
