| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg03 | 8 | servings | |
INGREDIENTS
| 4 | lg | Potatoes; Cut in large chunks |
| 2 | Cloves garlic; minced | |
| 2 | ts | Olive oil |
| 1 | lb | Fresh spinach or other leafy greens or 10 oz frozen spinach; thawed |
INSTRUCTIONS
Simmer potatoes until they are very tender, about 20 minutes. Drain. Saute the garlic in the olive oil for 2 minutes. Add the spinach and saute until it is completely wilted and tender. Place the spinach and the potatoes in a food processor and blend to mix and puree completely. Serve immediately, or preheat oven to 400F, place mound of puree on cookie sheet, and bake for a few minutes until the tops are browned. Per serving: 154 Calories; 1g Fat (8% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 Starch/Bread Recipe by: The Vegetarian Way, Mark & Virginia Messina Converted by MM_Buster v2.0l.
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