| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Dutch | Cheese, Vegetable, Low calorie | 4 | Servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | c | Onion; finely chopped |
| 2 | Cloves garlic; minced | |
| 9 3/4 | c | Kale; fresh, tightly packed and chopped, about 1 pound |
| 6 1/3 | c | Spinach; fresh, tightly packed and chopped, about 1 pound |
| Vegetable cooking spray | ||
| 3/4 | c | Plain lowfat yogurt |
| 1/4 | c | Parmesan cheese; grated |
| 2 1/2 | tb | All-purpose flour |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | lb | Cottage cheese; lowfat, 1% |
| 2 | Eggs | |
| 1 | Egg white | |
| 1 1/2 | tb | Parmesan cheese; grated |
INSTRUCTIONS
Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 3 minutes. Add kale and spinach, stirring well. Reduce heat to medium-low; cover and cook 20 minutes or until wilted, stirring occasionally. Remove from heat, and spoon into a 2-quart baking dish coated with cooking spray. Set aside. Position knife blade in a food processor bowl; add yogurt and next 8 ingredients. Process until smooth. Pour yogurt mixture over greens, stirring gently. Sprinkle with 1 1/2 tablespoons Parmesan cheese. Bake, uncovered, at 350°F for 40 minutes. Recipe by: Cooking Light Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Feb 27, 1998
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