January 16, 2012
1 lb broccoli stems and florets
1 lb spinach
¼ cup quick-cooking cream of wheat (farina)*
1 cup boiling water
1 small onion
1 clove fresh garlic
2 heaping Tbsp light mayonnaise
1¼ tsp Kosher salt
1 tsp white pepper
½ tsp ground rosemary (optional)
Cornflake crumbs for topping
* for Passover omit the farina and replace with 1 tbsp potato flakes.
1. Preheat oven to 375°F.
2. 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.
3. 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.
4. Spoon into greased muffin tins. Bake for 35 to 40 minutes.