| 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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