Swiss Chard and Potato Puree | For Babies 8 Months and Older

Cut out the thick rib running through the center of each leaf in a V shape, trimming from both sides, and do not use the stems. The ribs stay stringy even after extended boiling and cannot be separated from the puree even with a strainer. Rinse the leaves 2 times in plenty of cold water, then chop them finely.

Peel the potato, cut it into 1.5 cm cubes, and put it in a pot with 250 ml water. Once the water boils, reduce the heat and cook for about 12 minutes. It is ready when a fork slides into the center without resistance.

Add the chopped chard leaves to the pot and cook for 4 more minutes. They are done when wilted, darker in color, and easily crushed with a spoon. There is no need to cook them longer; the leaves soften much faster than the potato.

Strain the cooking water into a separate bowl and blend the solids. Add the cooking water 1 tablespoon (15 ml) at a time until the puree falls slowly from a spoon, then stir in the olive oil. Do not discard the water; some of the chard’s flavor has infused into it.