From Weight Watchers Down to Earth Vegetarian Cookbook
Contributed by shareholder Melissa Hensley
Yields 6 servings
2 teaspoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
About 1 lb. chopped fresh kale
About 1 lb. chopped fresh spinach
¾ c. plain low-fat or fat-free yogurt
¼ c. grated Parmesan cheese
2-1/2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 large eggs
1 large egg white
1-1/2 tablespoons grated Parmesan cheese
Heat oil in a Dutch oven over medium heat. Add onion and garlic; sauté for 3 minutes. Add kale and spinach, stirring well. Reduce heat to medium-low; cover and cook 20 minutes or until greens are wilted, stirring occasionally. Remove from heat and spoon into a 2-quart baking dish coated with olive oil or cooking spray. Set aside.
Preheat oven to 350 degrees.
Place yogurt and next 8 ingredients in a food processor or blender; process until smooth. Pour yogurt mixture over greens, stirring gently. Sprinkle with 1-1/2 tablespoons Parmesan cheese. Bake, uncovered, at 350 degrees for 40 minutes.