Recipe - Potato And Spinach Puree

4 lg Potatoes; Cut in large
chunks
2 Cloves garlic; minced
2 teaspoon Olive oil
1 pound Fresh spinach
or other leafy greens
or 10 ounce 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.

Per serving: 154 Calories; 1g Fat (8% calories from fat); 4g Protein; 33g
Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 Starch/Bread

Recipe by: The Vegetarian Way, Mark & Virginia Messina

Converted by MM_Buster v2.0l.