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This light and tasty side dish goes well with both meat and fish.
1 pound Beleaves Broccoli (stems and florets)
1 pound Beleaves Spinach
1/4 cup quick-cooking cream of wheat (farina) or 1 tablespoon potato flakes
1 cup boiling water
1 small onion
1 clove fresh garlic
4 eggs
2 heaping tablespoons light mayonnaise
1 and 1/4 teaspoons Manischewitz Kosher Salt
1 teaspoon white pepper
1/2 teaspoon ground rosemary (optional)
cornflake crumbs for topping (omit on Passover, or substitute with Passover crumbs)
Preheat oven to 375 degrees Fahrenheit.
Wash broccoli and spinach well and let dry completely. (If using frozen, place in a strainer and let defrost. All excess water should be squeezed out.) Meanwhile, place farina in a bowl and add boiling water. Cover with aluminum foil immediately and let stand for 10 minutes.
In a food processor fitted with the steel blade, pulse onions and garlic until fine. Add farina, broccoli and spinach; process until fine. In another bowl, place eggs, mayonnaise, salt, pepper, and rosemary (optional); mix well. Add broccoli and spinach mixture and stir until combined.
Spoon into greased muffin tins. Bake for 35 to 40 minutes.
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