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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From the NY times recipes for health series. Ingredients:
1 1/2 lbs spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach) |
1 -2 large garlic clove (to taste) |
salt |
1 cup thick plain yogurt |
2 tablespoons extra virgin olive oil |
2 allspice berries, ground (more to taste) or 1/8 teaspoon ground allspice (more to taste) |
1 cloves, ground or 1/8 teaspoon ground cloves |
1/8 teaspoon freshly grated nutmeg |
1/8 teaspoon ground cinnamon |
1 teaspoon coriander seeds or 1 teaspoon freshly ground coriander |
Directions:
1. 1. Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
2. 2. Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
3. 3. Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together.
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