| 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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