Spinach Extract (Natural Green Food Coloring)

Ingredients

• 500 grams Fresh spinach leaves (Approximately 1 lb or 2 large bunches. Older, darker leaves yield better color than baby spinach.)
• 1 tablespoon Water (Only if needed to help blending)

Instructions

1. 1Thoroughly wash the spinach leaves to remove any grit or dirt. Remove tough stems if necessary. Shake off excess water, but do not dry completely.
2. 2Place the spinach in a food processor or blender. Pulse until the leaves are completely broken down into a fine, wet pulp. If the blades get stuck, add a tablespoon of water, but try to keep the mixture as concentrated as possible. (Alternatively, use a mortar and pestle as per the original method, though this is labor-intensive).
3. 3Transfer the spinach pulp into a strong, clean kitchen towel, cheesecloth (several layers), or a nut milk bag. Twist the cloth tightly over a bowl to squeeze out as much dark green juice as possible. Apply considerable force to extract every drop.
4. 4Pour the extracted juice into a small saucepan (enamelled or stainless steel). Heat gently over medium-low heat. Do not boil vigorously. Stir constantly until the liquid evaporates and the green solids coagulate, becoming thick and pulpy.
5. 5Remove from heat and let the thick green extract cool completely. Transfer to a small sterilized jar or bottle. Keep refrigerated and use a small amount to color soups and curries as needed.