Spinach-Garlic Yogurt
In this vibrant recipe, fresh spinach is transformed into a flavorful and creamy dish with the addition of garlic-infused Greek yogurt and fragrant cilantro. A delightful balance of textures and tastes awaits in each cool and creamy bite.
— Constant Cookbook
Ingredients
- 3 extra-virgin olive oil, divided
- 2 11-ounce packages baby spinach
- 1 garlic clove, finely grated
- 1 1/2 plain 2% fat Greek yogurt
- 1/2 finely chopped fresh cilantro
- Kosher salt
Instructions
- Heat 1 tablespoon oil in a large skillet over high heat. Add half of spinach and cook, tossing often, until just wilted; transfer to a colander and let cool. Repeat with 1 tablespoon oil and remaining spinach. Squeeze spinach well to remove excess water, then coarsely chop.
- Mix chopped spinach, garlic, yogurt, cilantro, and remaining 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 1 hour before serving.
- DO AHEAD: Spinach-garlic yogurt can be made 1 day ahead. Keep chilled (garlic flavor will intensify as it sits).
Yield
6 servings
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