Real African Dishes: [MC-AllEthnic-Recipes] Spinach Skordalia - Greek Garlic Spinach Spread ; 22g Carbohydrate; 1g Dietary Fiber

Monday, May 16, 2011

[MC-AllEthnic-Recipes] Spinach Skordalia - Greek Garlic Spinach Spread ; 22g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Spinach Skordalia - Greek Garlic Spinach Spread

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chopped and tightly packed fresh spinach leaves
1 tablespoon olive oil
3 cloves garlic -- (3 to 5)
1 teaspoon salt
1 cup soggy bread -- (see Note below)
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup best quality olive oil

Sauté the spinach in olive oil just until it wilts, about 30 seconds. Purée 3 cloves garlic by mashing them into the salt (a mortar and pestle works great for this task). Put the spinach, garlic purée, soggy bread, freshly ground black pepper, and lemon juice in a food processor (or blender). Purée the ingredients, making sure to scrape down the sides of the processor bowl, until the mixture is smooth. While the machine is running, slowly pour in the olive oil. You should end up with a mixture that has the consistency of thick mayonnaise. If it is too thick, mix in more olive oil until it reaches the proper consistency. Taste and add the remaining garlic (puréed in salt), lemon juice, or salt, as needed.

Serve with fried [cFavorite] or as an appetizer with fresh raw vegetables.

Serves 4

Note: To make soggy bread, immerse dry, stale bread in cold water. When the bread has soaked up the water and is soft all the way through, drain the bread and, using your hands, squeeze out all the water until you have a solid ball of bread. The bread is then ready to measure and use in the recipe.

Air-dried heels of homemade or artisan-style bread are just right for skordalia. When we have leftover heels or chunks of bread, I leave them out on the counter to air-dry. After the bread is completely dried out, I store it in an airtight container to use when it's time to make skordalia (or breadcrumbs).

Cuisine:
"Greek"
Source:
"Tastes Like Home: Mediterranean Recipes in Alaska by Laurie Helen Constantino"
S(Formatted by Chupa Babi):
"May 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 306 Calories; 23g Fat (66.4% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 784mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.

Nutr. Assoc. : 26056 0 0 0 196 0 0 3261