Sunday, February 28, 2010
Spinach has a remarkable affinity with yogurt, and it is delicious prepared in this particular manner.
1 lb. fresh spinach or 1/2 lb. frozen leaf spinach
1/2 cup yogurt
1 clove garlic, crushed
Salt and black pepper
Wash the spinach carefully, snipping off any hard stems. Drain. Chop the leaves and stew them in their own juice in a large covered saucepan until tender, about 15 minutes. If using frozen spinach, defrost it in a colander and simmer until cooked. Allow to cool.
Beat the yogurt and garlic together, and add the mixture to the pan. Mix well and season to taste with salt and pepper.