Real African Dishes: [MC-AllEthnic-Recipes] Spinach Skordalia - Greek Garlic Spread

Wednesday, May 1, 2013

[MC-AllEthnic-Recipes] Spinach Skordalia - Greek Garlic Spread - 8g Carbohydrate; 1g Dietary Fiber;

* Exported from MasterCook *

                 Spinach Skordalia - Greek Garlic Spread

Recipe By     :
Serving Size :
4     Preparation Time :0:00
Categories    :
Condiment                       LowCal
(Less than 300 cals)
                LowerCarbs                      Vegan

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
3               cups chopped fresh spinach leaves -- and tightly
packed
1         Tablespoon olive oil
3             cloves garlic -- (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 with fried [cFavorite] or a group as an
appetizer

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 by Laurie Helen Constantino"
S(Formatted by Chupa Babi):
"April
2013"
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Per Serving (excluding unknown items): 230 Calories; 22g
Fat (83.7%
calories from fat); 2g Protein; 8g Carbohydrate; 1g
Dietary Fiber; trace
Cholesterol; 612mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable;
0
Fruit; 4 1/2 Fat.

Nutr. Assoc. : 26056 0 0 0 3339 0 0 986