Author Notes
This recipe is the result of my working with some of the very essential and basic flavors of my kitchen. I love the fact that this recipe can be served both warm or at room temperature. While, I have suggested spinach here, you can make this with almost any greens of your choice.
—Rinku Bhattacharya /Spice Chronicles
Ingredients
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3 tablespoons
olive oil
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1 tablespoon
freshly grated ginger
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4 pieces
garlic, pressed
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2 teaspoons
cumin
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1
Medium onion, diced
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3 cups
very finely chopped fresh spinach
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1 teaspoon
freshly ground black pepper
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1 teaspoon
salt
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3/4 cup
low fat Greek yogurt
Directions
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Heat the oil on medium heat for about 1 minute and add the ginger and the garlic and saute lightly for a minute until begining to turn fragrant and pale golden.
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In a small skillet add the cumin and heat for about 1 minute until fragrant. Place in a mortar and pestle and coarsely bruise the cumin.
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Add in the spinach and cook for 3 minutes until the spinach wilts
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Mix in the black pepper and the salt and mix well
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Beat the yogurt and add to the spinach, cook on low heat until the yogurt is warmed through, but do not bring to a boil.
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Turn off the heat and let the spinach rest for 15 minutes before serving.
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