Creamy Potatoes and Greens

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Yield
8 servings (serving size: 1/2 cup)
June 1999
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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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