Potato and spinach puree

Yield: 8 servings

Measure Ingredient
4 larges Potatoes; Cut in large chunks
2 \N Cloves garlic; minced
2 teaspoons Olive oil
1 pounds Fresh spinach or other leafy greens or 10 oz frozen spinach; thawed

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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