Persian Garlic & Spinach Yogurt – Parsi Cuisine
May 31, 2013

Persian Garlic & Spinach Yogurt

Persian Garlic & Spinach Yogurt
Persian Garlic & Spinach Yogurt

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 11-ounce packages baby spinach
  • 1 garlic clove, finely grated
  • 1 1/2 cups plain 2% fat Greek yogurt
  • 1/2 cup finely chopped fresh cilantro
  • Kosher salt

Preparation

  • 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).

 

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