Yield: 8 servings
|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.