Spinach-Garlic Yogurt
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil (divided)Directions:
1
Heat 1 tablespoon oil in a large skillet over high heat
2
Add half of spinach and cook, tossing often, until just wilted; transfer to a colander and let cool
3
Repeat with 1 tablespoon oil and remaining spinach
4
Squeeze spinach well to remove excess water, then coarsely chop
5
Mix chopped spinach, garlic, yogurt, cilantro, and remaining 1 tablespoon oil in a medium bowl; season with salt
6
Cover and chill at least 1 hour before serving
7
DO AHEAD: Spinach-garlic yogurt can be made 1 day ahead
8
Keep chilled (garlic flavor will intensify as it sits)
9
Heat 1 tablespoon oil in a large skillet over high heat
10
Add half of spinach and cook, tossing often, until just wilted; transfer to a colander and let cool
11
Repeat with 1 tablespoon oil and remaining spinach
12
Squeeze spinach well to remove excess water, then coarsely chop
13
Mix chopped spinach, garlic, yogurt, cilantro, and remaining 1 tablespoon oil in a medium bowl; season with salt
14
Cover and chill at least 1 hour before serving
15
DO AHEAD: Spinach-garlic yogurt can be made 1 day ahead
16
Keep chilled (garlic flavor will intensify as it sits)