Recipe - Kale-And-Spinach Bake

2 teaspoon Olive oil
1 cup Onion; finely chopped
2 Cloves garlic; minced
9 Three fourths cup Kale; fresh, tightly packed
and chopped, about 1 pound
6 1/3 cup Spinach; fresh, tightly
packed and chopped, about 1
pound
Vegetable cooking spray
Three fourths cup Plain lowfat yogurt
One fourth cup Parmesan cheese; grated
2 One half tablespoon Allpurpose flour
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 pound Cottage cheese; lowfat, 1%
2 Eggs
1 Egg white
1 One half tablespoon Parmesan cheese; grated

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 mediumlow;
cover and cook 20 minutes or until wilted, stirring occasionally. Remove
from heat, and spoon into a 2quart 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 One half tablespoons Parmesan cheese. Bake,
uncovered, at 350øF for 40 minutes.

Recipe by: Cooking Light

Posted to recipeludigest by Nesb2 Nesb2@aol.com on Feb 27, 1998