Better than Creamed Spinach Spinach
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Author Notes: When I remember eating spinach as a child, it was always creamy and delicious. It is a steakhouse favorite and ranks at the top of the comfort food list. Here is my take on creamed spinach without the fat laden cream. I sub greek yogurt (my new favorite ingredient) which results in the same delicious creaminess without all of the guilt! - brooke's kitchen
Food52 Review: This is a good recipe. The flavors of the onion, garlic, chili and tomato are subtle but definitely present and the Greek yogurt lends a lovely creaminess without being decadent. The recipe doesn't specify whether or not to seed the pepper: I did, but I would leave the seeds in if you're looking to really taste the spice. Sprinkling just a little bit of coarse sea salt, black pepper, and organic sugar over the finished dish made me love it just a little bit more, and maybe I can eat more spinach than most people, but I think this amount realistically only serves 1-2 people. - WinnieAb - A&M
Serves 2
- 2 tablespoons olive oil
- 1 red chile or jalepeno, diced
- 1/2 yellow onion, diced
- 1/2 tablespoon tomato paste
- 12 ounces of fresh spinach (two 6-oz bag)
- 1/2 teaspoon flour
- 1 cup Greek yogurt
- 1 garlic clove, diced
- Heat 2 tablespoons of olive oil in a heavy pan.
- Add half of a yellow onion that has been diced. Saute until translucent, about 3 minutes.
- Add diced chile/jalapeno and saute for 1 minute. Add diced garlic clove.
- Add 1/2 tablespoon tomato paste and cook for 1 minute.
- Add spinach in 3 batches. Cook spinach until it wilts and then add next batch until all 3 batches have wilted.
- While spinach cooks, mix 1/2 teaspoon flour with the greek yogurt until smooth. When spinach has wilted, mix greek yogurt into the spinach. Cook 1 minute. Season to taste and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Spinach Recipe
Tags: greek yogurt, Side Dishes, spinach
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about 1 month ago Mike Lee
I'm gonna try with Dinosaur Kale and add some bits of crispy bacon bits.
2 months ago Pat Brogan
Great recipe. I finished mine off with a dusting of grated Parmesan and some parsley to make it look good.
Might I inquire why I have to expand the comments by A&M and the author? Seems like you would want everyone to see what you have to say up front!
2 months ago Christina DeLouise
my yogurt curdled.
2 months ago brooke's kitchen
Hmm - did you mix the flour with the yogurt until smooth before adding to the spinach?
2 months ago Christina DeLouise
yup. i'm still eating it....just sayin'!
about 1 month ago Samantha.chu
Not sure if you used Greek yogurt, but I used regular yogurt and mine also curdled even after mixing flour until smooth. Don't want to waste nutritious food so I'm still eating mine as well. :)
25 days ago aimeebama
I used the high-fat Greek yogurt and I tempered it before combining everything : a little hot spinach added to the bowl of flour/yogurt, then a little bit more, then I dumped the whole thing into the pan and no curdling.
25 days ago aimeebama
Also, for tomato paste I just used ketchup (less hassle) and the final result was super-delicious.
2 months ago nagem
I think the word "flour" is missing from step 6. This recipe sounds great, though. Trying it out as soon as the garden gives me my first batch of spinach.
2 months ago Duygu Atacan
This is exactly how we make spinach in Turkey traditionally. We also use purslane for the same recipe. And as a dressing plain yogurt (not strained) with minced garlic in it. Sprinkling red pepper and dried mint on top of the yogurt gives it a great flavor and look.