Kale-and-spinach bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | cup | Onion; finely chopped |
| 2 | Cloves garlic; minced | |
| 9¾ | cup | Kale; fresh, tightly packed and chopped, about 1 pound |
| 6⅓ | cup | Spinach; fresh, tightly packed and chopped, about 1 pound |
| Vegetable cooking spray | ||
| ¾ | cup | Plain lowfat yogurt |
| ¼ | cup | Parmesan cheese; grated |
| 2½ | tablespoon | All-purpose flour |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | pounds | Cottage cheese; lowfat, 1% |
| 2 | Eggs | |
| 1 | Egg white | |
| 1½ | tablespoon | Parmesan cheese; grated |
Directions
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 1½ tablespoons Parmesan cheese. Bake, uncovered, at 350øF for 40 minutes.
Recipe by: Cooking Light
Posted to recipelu-digest by Nesb2 <Nesb2@...> on Feb 27, 1998