4 cups lightly packed fresh spinach leaves 1 L
1/2 cup water 125 ml

1. Wash spinach leaves thoroughly in a basin of cold water, changing water often. Remove tough stems and ribs and roughly chop leaves.
2. Arrange spinach in a large nonstick skillet. Pour in water, cover and cook over medium-high heat, stirring occasionally, until wilted and bright green, about 5 minutes. Let cool.
3. Transfer spinach to blender and puree on high speed until smooth.

Note:
Spinach can also be used raw if using tender baby spinach leaves.