Ingredients
- 1 pound tiny new potatoes
- 12 ounces whole onion or 11 ounces ready-cut (2 1/4 to 2 1/2 cups)
- 2 teaspoons olive oil
- 2 cloves garlic
- 1 10-ounce package fresh spinach or 1 pound loose spinach
- 1 cup frozen peas
- ⅛ teaspoon nutmeg
- 1 cup nonfat plain yogurt
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
440 calories; 5 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 80 grams carbohydrates; 14 grams dietary fiber; 22 grams sugars; 21 grams protein; 2 milligrams cholesterol; 445 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Scrub potatoes, and put in a pot with water to cover. Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
- Chop whole onion. Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
- Mince garlic, and add to onion as it cooks.
- Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
- Stir peas into onion mixture and cook 2 or 3 minutes.
- When spinach is cooked, drain it, thoroughly pressing the water out. Cut up and add to cooked onion, along with nutmeg and yogurt.
- When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture. Season with salt and pepper, and serve.
20 minutes
Dining and Cooking