Seasoned Dark Green Sauce
|Spinach||1 Pound, washed and stems removed|
|Anchovy paste||1 Teaspoon|
|Garlic clove||1 Large, minced|
|Instant nonfat dry milk solids||1 Tablespoon|
|Chicken stock||1 Cup (16 tbs)|
Simmer spinach with water clinging to leaves in a covered saucepan until spinach is tender (about 7 minutes); drain.
Puree in a food processor or blender with remaining ingredients, adding amount of stock necessary for a medium sauce consistency.
Heat in a saucepan to serve hot or refrigerate to serve cold.
Serve over poultry, fish, or cooked vegetables.
Or serve as a vegetable in small bowls and top with yogurt.