Thursday, July 16, 2009

Persian Spinach with Yogurt

2 tbl pine nuts
2 tsp butter
1 10-oz package fresh spinach, chopped
1-2 tbl water or broth as needed
1/3 cup finely chopped onion
1 garlic clove, minced
1/2 tsp salt
1 cup plain fat-free yogurt
1/4 tsp black pepper
1/8 tsp ground cinnamon

Heat a large non-stick skillet over medium high heat. Add the pine nuts and stir until lightly toasted. Watch carefully because they burn easily. Remove the pine nuts and set aside.

Melt the butter in the skillet over medium-high heat. Add onion and garlic and cook 5 min., until the onion is tender. Add the spinach and salt, cook and stir, adding water or broth if needed to keep it from sticking to the skillet. When spinach is wilted and soft but still bright green, remove the skillet from the heat. Let cool to room temperature.

Combine the spinach mixture with the pine nuts, yogurt, pepper and cinnamon. Refrigerate 30 min. before serving

3-4 servings as a side dish
or serve as a dip with pita chips

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