Creamy Potatoes and Greens

recipe

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 92
Caloriesfromfat 17 %
Fat 1.7 g
Satfat 0.5 g
Monofat 1 g
Polyfat 0.2 g
Protein 3.5 g
Carbohydrate 16.4 g
Fiber 1.8 g
Cholesterol 2 mg
Iron 1.1 mg
Sodium 183 mg
Calcium 74 mg

Ingredients

4 cups cubed peeled baking potato
2 teaspoons olive oil
1 teaspoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
2 garlic cloves, minced
2 cups chopped spinach
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1 (8-ounce) carton plain low-fat yogurt

Preparation

Cook potato in boiling water 8 minutes or just until tender; drain.

Heat oil in a large nonstick skillet over medium heat. Add ginger, red pepper, turmeric, and garlic; sauté for 30 seconds. Add potato; sauté for 2 minutes. Remove from heat; stir in spinach and remaining ingredients. Serve at room temperature.

June 1999
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