I ordered a sandwich from the menu that contained slabs of sauteed tofu with spinach leaves. The waiter said that the chef would be able to easily puree the spinach into a spread for the sandwich. When the sandwich arrived, I peered inside and was intrigued by the "just right consistency" which wasn't too thin nor too chunky. How did the chef do it? What tool did he use? When I puree vegetables using my immersion blender or regular blender, a small amount of liquid is required, so the consistency of my creations is generally too thin to spread. My friend asked the waiter the questions about what tool the chef used. (I was too busy snarfing down the delicious sandwich.) The waiter said the chef used a VitaMix to accomplish it. Wow. I am only vaguely familiar with a VitaMix, but know it is quite large and quite expensive. I couldn't imagine how such a large device could be used for such a small quantity. But I was on a new mission.
|Spinach and chard stems sauteing|
|Spinach-Chard Filling on Omelet|
1 cup loosely packed fresh spinach leaves
1/2 cup chopped chard stems
1 teaspoon olive oil
3 egg whites
Heat olive oil in nonstick skillet over medium heat. Add finely chopped chard stems and saute until tender, about 10 minutes. Add chopped spinach and saute until tender. Remove from pan, cool slightly and then place in a food processor and process to desired consistency. Set aside. Meanwhile, spray the skillet with nonstick cooking spray. Beat egg whites until fluffy, and add seasoning as desired. Pour egg whites into the cooking pan and cook gently over low heat, adding a cover to ensure the eggs are done on top. When nearly finished cooking, spoon the spinach/chard mixture onto half of the omelet and fold the other half over it.
For variation another time, I think I will add reduced-fat feta cheese and a sprinkle of Greek seasoning and a sprinkle of True Lemon crystals.
Nutrition: (includes egg whites for omelet)
Servings per recipe: 1
Serving Size: 1 omelet
Total Fat: 5 g
Cholesterol: 0 mg
Sodium: 204 mg
Total Carbs: 5 g
Dietary Fiber: 2 g
Protein: 17 g