Spinach-Garlic Yogurt

Name: Spinach-Garlic Yogurt
Yield: Makes 6 servings
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

Samin NosratMakes 6 servings Source

yogurt vegetarian gluten free nut free 5 ingredients or fewer easy 30 minutes or less make ahead bon appétit

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

Method

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).