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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Light and tangy accompaniment to any dish. Ingredients:
3 tablespoons olive oil, divided |
22 ounces spinach (baby best, fresh best, if frozen, thaw and wring out excess liquid) |
1 teaspoon garlic, minced |
1 1/2 cups plain yogurt (greek best) |
1/2 cup cilantro, finely chopped |
kosher salt |
Directions:
1. Using 2/3 of the olive oil, cook, just until wilted, the spinach, tossing often. If your skillet is small, do it in batches.
2. Transfer to a colander and let it cool. Squeeze out excess water and coarsely chop.
3. Mix spinach, farlic, yogurt, cilantro and remaining 1/3 of the olive oil in a bowl. Season with salt.
4. Cover and chill for at least 1 hour. If made 1 day ahead, the flavors will intensify nicely.
5. Time does not include cooling.
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