|1/2 cup||fat-free cottage cheese|
|2 teaspoons||olive oil|
|1||shallot or 1/2 small red onion, finely chopped|
|1||clove garlic, minced|
|1||large bunch spinach, trimmed and well washed|
|1/4 teaspoon||freshly grated or ground nutmeg|
In the work bowl of a food processor, add the cottage cheese and process, stopping to scrape down the sides of the bowl as needed, until velvety smooth, about 2 minutes. Set aside.
Heat the oil in a large nonstick saucepan or Dutch oven over medium‑high heat. Add shallot or onion and garlic and cook, stirring, until softened, about 2 minutes. Add spinach, stir to coat, and cover. Cook, stirring occasionally, until wilted but still bright in color, about 2 minutes. Drain off and discard any liquid.
Carefully add the hot cooked spinach to the cottage cheese in the food processor, sprinkle with the nutmeg and pulse a few times to finely chop. Serve at once.
|Serving Size||1/2 cup|
|Sat Fat||0 g|
|Trans Fat||0 g|