Creamy Potatoes and Greens

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 17%
  • Fat: 1.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 16.4g
  • Fiber: 1.8g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 183mg
  • Calcium: 74mg

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

  1. Cook potato in boiling water 8 minutes or just until tender; drain.
  2. 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.
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