Recipe for Kale-and-Spinach Bake 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tsp Olive oil
1 cup Onion, finely chopped
2 x Cloves garlic, minced
3/4 cup Kale, fresh, tightly packed and chopped, about 1 pound
1/3 cup Spinach, fresh, tightly packed and chopped, about 1 pound
Vegetable cooking spray
3/4 cup Plain lowfat yogurt
1/4 cup Parmesan cheese, grated
1/2 tbl All-purpose flour
1/8 tsp Salt
1/8 tsp Pepper
1 lb Cottage cheese, lowfat, 1%
2 x Eggs
1 x Egg white
Instructions:
Instructions: Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 3 minutes. Add kale and spinach, stirring well. Reduce heat to medium-low; cover and cook 20 minutes or until wilted, stirring occasionally. Remove from heat, and spoon into a 2-quart baking dish coated with cooking spray.

Set aside.

Position knife blade in a food processor bowl; add yogurt and next 8 ingredients. Process until smooth. Pour yogurt mixture over greens, stirring gently. Sprinkle with 1 1/2 tablespoons Parmesan cheese. Bake, uncovered, at 350 F for 40 minutes.

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