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

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