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Kale-and-Spinach Bake |
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Kale-and-Spinach Bake - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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2 tsp
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Olive oil |
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1 cup
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Onion, finely chopped |
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2
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Cloves garlic, minced |
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9 3/4 cup
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Kale, fresh, tightly packed and chopped, about 1 pound |
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6 1/3 cup
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Spinach, fresh, tightly packed and chopped, about 1 pound |
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Vegetable cooking spray |
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3/4 cup
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Plain lowfat yogurt |
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1/4 cup
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Parmesan cheese, grated |
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50 ml
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All-purpose flour |
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1/8 tsp
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Salt |
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1/8 tsp
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Pepper |
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0.5 kg
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Cottage cheese, lowfat, 1% |
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2
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Eggs |
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1
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Egg white |
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30 ml
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Parmesan cheese, grated |
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| Method: |
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 1 1/2 tablespoons Parmesan cheese. Bake, uncovered, at 350 F for 40 minutes.
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