Posted by Chef Charles Knight on 10th Jul 2015
PREPARATION TIME: 40 minutes - Makes 5 or 6 servings
From Healthy Meat & Potatoes cookbook by Chef Charles Knight
3 medium red potatoes
2 cups fresh spinach, washed, stems removed and chopped
2 tablespoons Low-Sodium Chicken Stock (page 217) or low-fat milk
2 tablespoons sour cream
1 tablespoon freshly grated Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons crisp crumbled bacon (optional)
Under cold running water, scrub the potatoes with a vegetable brush and remove any surface blemishes with a paring knife. Do not peel.
Place the potatoes in the bottom of the saucepan and fill the pan to the top with the spinach. Rinse with cold water and pour the water off. The water that clings to the vegetables is sufficient for cooking the waterless way (see Note, page 3). Cover the pan, close the vent and cook over medium-low heat 180-220˚F (80-105˚C). When the cover spins freely on a cushion of water, the vapor seal has formed, 3 to 5 minutes. After forming the seal, cook for 25 to 30 minutes. Don't peek. Removing the cover will destroy the vapor seal, lengthen the cooking time and may cause the potatoes to burn.
Test the potatoes for doneness with a fork. If not done, cover the pan, close the vent and add 2 tablespoons water to the rim to reestablish the vapor seal. Cook over medium-low heat 180-220˚F (80-105˚C) for 5 to 10 minutes.
In a large mixing bowl, combine the chicken stock or milk, sour cream and hot potatoes. With an electric mixer, whip on medium speed until thick and creamy, about 3 minutes. Stir in the hot spinach and serve.
To serve, top with the Parmesan cheese and sprinkle with the chives and bacon bits
PER SERVING: 63 Calories • 1.4g Fat (19% calories from fat) • 2.5g Protein
11g Carbohydrates • 3mg Cholesterol • 47mg Sodium (39mg Sodium with Low-fat milk)
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