ParentSide
6–8 months

Chard and potato purée

Main mealPrep 10 minCook 25 minPortions: 3

Ingredients

  • 4 chard leaves
  • 1 medium potato
  • Cooking water

Method

  1. Wash the chard leaves thoroughly in plenty of water and cut out the thick central stalks.
  2. Chop the leaves into small pieces.
  3. Boil the chopped potato in unsalted water, adding the leaves for the last 10 minutes.
  4. Cook until the leaves are completely soft, then blend.
  5. Loosen with a little cooking water if needed and let it cool.

Texture

Smooth and thick enough to stay on the spoon, with no leafy strands and no firm pieces of stalk left.

Serving

Serve warm. If this is the first dark green purée, start with a few spoonfuls.

Preparing for choking safety

The thick chard stalk is fibrous and is not used; only the leaves, cooked until they blend completely. Raw leaves are never served.

Key nutrients

FolateIronVitamin AVitamin C

Storage

Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.

Safety

Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.

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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.