Preheat oven to 350F

• 1 Tbsp olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 lb fresh kale
• 1 1/2 lb fresh spinach
• 1 cooking spray
• 3 med potatoes, peeled and diced
• 3/4 cup plain low-fat yogurt
• 1/4 cup grated Parmesan cheese
• 3 Tbsp all-purpose flour
• 1/8 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground pepper
• 16 oz 1% low fat cottage cheese
• 2 large eggs
• 1 large egg white
• 1 1/2 Tbsp grated Parmesan cheese
• 3 Tbsp sunflower seeds

1. Heat oil in Dutch oven over med. heat. Add onion, garlic; saute 3 min. Add kale and spinach, stirring well. Reduce heat to med-low; cover and cook 20 min or until greens are wilted, stirring occasionally. Remove from heat and spoon into a 2-qut baking dish coated with cooking spray.
2. Heat olive oil in Dutch oven and partially cook potatoes.
3. Preheat oven to 350deg F.
4. Place yogurt through egg white in food processor; process until smooth. Add potatoes to mixture and pour over greens in baking dish, stirring gently. Sprinkle with Parmesan cheese and sunflower seeds.
5. Bake uncovered, at 350deg for 40 min.