They're great pureed, "green" sauces for just about anything.
You can easily adjust the degree of thickness. Baby spinach and potatoe is a great food processor combo, with your favourite herbs (mmmm....dill), baby spinach and green bean with a little celery is really good too, or baby spinach and asparagus (the asparagus gives it a kind of "pea" flavour)...zucchini works well with baby spinach...or even fennel (anise), or celery. I've stuffed rice pasta shells with it, used it as a green pizza sauce, vs. the traditional red...basically anything that gives a little body to the spinach works...oh, yes...artichokes are lovely, too. I've even added nutritional yeast flakes for a kind of nutty/cheesy bite; miso flavours it lovely. If you're okay with beans, a half cup or so of navy beans are nice, or lentils. Alfalfa, uncooked with hot steaming baby spinach and herbs and maybe a little celery is delicious. Using veg. stock/bouillion (organic) adds a lot of dimension. Pour it over fish or chicken or soy, if that's your thing...
Personally, I generally stomach the leafy greens cooked and pureed very well. I keep stumbling upon new ways every day.
I usually buy baby spinach at Cost Co. pretty cheap. Herbed
green Potatoes are pretty cool, and generally a safe first leafy green recipy, if you're okay with potatoes. It's also pretty good with plantain, or even banana, and always, mushrooms.
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Re: Leafy greens.
