Ingredients35 m servings 226 cals
- Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
- Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.
Per Serving: 226 calories; 4.7 g fat; 30.9 g carbohydrates; 17.2 g protein; 37 mg cholesterol; 395 mg sodium. Full nutrition
ReviewsRead all reviews 3
Made as written except the chard had very long stems, so I substituted that for the celery. The final result was a touch bland, but adding ground pepper helped. The spice level is pretty mild --...
I replace Swiss Chard with a full bunch of fresh spinach & 2 stocks of celery. Also 1-2 yellow banana pepper is enough if you don't like your dairy spicy. Not too much water - start with a lit...