I know: Blueberries and spinach are two things that don’t sound like they’d go together. But they actually complement each other beautifully somehow. The berries give the spinach a slightly sweet taste that’s still mild enough to marry well with almost any dish—whether sweet or savory. There’s a lot of spinach here, so I’d recommend using the bagged kind that’s already washed and ready to go.
6 cups baby spinach
3 cups frozen blueberries, ideally wild. Place the spinach into a high-powered blender and pulse a few times to reduce its volume. Give the blueberries a quick rinse in cold water just to thaw them slightly and add them to the blender along with 1 to 2 tablespoons of water and puree until smooth.