| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Dutch |
Cheese, Low calorie, Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
t |
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 |
|
|
pound |
|
|
Vegetable cooking spray |
| 3/4 |
c |
Plain lowfat yogurt |
| 1/4 |
c |
Parmesan cheese, grated |
| 2 1/2 |
T |
All-purpose flour |
| 1/8 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1 |
lb |
Cottage cheese, lowfat 1% |
| 2 |
|
Eggs |
| 1 |
|
Egg white |
| 1 1/2 |
T |
Parmesan cheese, grated |
INSTRUCTIONS
1
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 350øF for
40 minutes. Recipe by: Cooking Light Posted to recipelu-digest by
Nesb2 <Nesb2@aol.com> on Feb 27, 1998
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