Green Bean, Potato, and Kale Puree

Kale might be an intimidating ingredient, but this entree makes it a breeze.

July 11, 2012

Kale is my go-to ingredient when I'm looking to up the nutritional ante of a baby food. Kale is known as the "super green"- it's packed with beta-carotene and vitamins C and K, and it's a really good source of iron. Blended with potatoes, green beans, chicken stock, and Parm, it's not only incredibly healthy; it has a very deep and delicious flavor, like something an Italian grandmother would make.


  • 1/4 pound green beans
  • 1 large russet (baking) potato, peeled and sliced
  • 4 large kale leaves, stems removed and coarsely chopped
  • 1 cup organic chicken stock
  • 3 tablespoons freshly grated
  • Parmesan cheese
  • 1 tablespoon extra-virgin olive oil

1. In a saucepan, combine beans, potato, kale, and stock and bring to a boil over medium heat. Reduce heat. Cook uncovered until potatoes are fork-tender, about 10 minutes.

2. Transfer contents of saucepan to a blender and add Parmesan and olive oil.

3. Puree until as smooth as you prefer.

4. Serve warm.

Makes four 1/2-cup servings or two 1-cup servings.

Recipe from Start Fresh, by Tyler Florence.