Vegetarian, Low-Fat Potato and Spinach Puree

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Vegetarian, Low-Fat Potato and Spinach Puree

 

4 large potatoes, cut in large chunks

2 cloves garlic, minced

2 teaspoons olive oil

1 lb 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.

Makes 4 servings.

Calories...154...Fat...1 g...Protein...4 g...Carbs...33 g...Sodium...16

mg...Fiber...0.6 g.