Recipe - Pear-And-Spinach Puree

8 cup Water
12 cup Loosely packed fresh spinach
leaves, (1 pound)
2 tablespoon 2% lowfat milk
2 lg Very ripe Bosc pears, (1
pound) peeled, cored and
quartered
2 teaspoon Margarine
One fourth teaspoon Salt
1/8 teaspoon Ground nutmeg
Bosc pear slices, (optional)

Bring water to a boil in a large Dutch oven; add spinach, and cook 1 minute
or until the spinach wilts. Drain well. Place spinach on paper towels, and
squeeze until barely moist.

Place spinach, milk, and pear quarters in food processor, and process until
smooth.

Melt margarine in the Dutch oven over mediumhigh heat. Add spinach
mixture, and cook 5 minutes or until liquid evaporates. Remove from heat;
stir in salt and nutmeg. Yield: 4 servings (serving size: One half cup).

Per serving: 86 Calories; 3g Fat (25% calories from fat); 4g Protein; 14g
Carbohydrate; 1mg Cholesterol; 269mg Sodium

Serving Ideas : Garnish with the pear slices, if desired.

NOTES : Heaven with salmon: The spinach color of this surprise side dish
won't reveal your secret until the lucky diners take their first bite. It's
a takingthebitterwiththesweet surprise that blends two dissimilar
foods into a sublime new dish.

Recipe by: Cooking Light, Jan/Feb 1995, page 134

Posted to MCRecipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.