Equipment
Ingredients
Minted Yogurt Sauce
- 150 g whole milk greek yogurt, cold
- 10 g fresh mint, finely chopped
- 15 ml lemon juice, freshly squeezed
- 2 g kosher salt
Wilted Spinach
- 400 g fresh spinach, washed and tough stems removed
- 15 ml extra virgin olive oil
- 1 garlic, minced
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
In a mixing bowl, combine the cold Greek yogurt, finely chopped fresh mint, lemon juice, and half of the kosher salt. Whisk until smooth and integrated, then set aside to allow the flavors to meld.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and saute for 30 seconds until aromatic, taking care not to let it brown.
Add the fresh spinach to the skillet in handfuls, stirring frequently. As each handful wilts down, add the next. Season with the remaining salt and cracked black pepper.
Transfer the wilted spinach to a colander. Gently press the spinach with the back of a spoon to extract excess moisture. This prevents the water from diluting the yogurt sauce later.
Arrange the warm, drained spinach on a serving platter. Spoon the chilled minted yogurt sauce generously over the top of the greens, leaving some edges of the spinach exposed for color contrast.
Serve immediately. The dish can be enjoyed warm, but the contrast between the warm spinach and the cold yogurt sauce is the primary appeal.
Chef's Notes
- Using full-fat Greek yogurt is non-negotiable for the sauce. Its lower water content and higher fat percentage prevent the sauce from splitting when it comes into contact with the residual heat of the spinach.
- Bruising the fresh mint leaves slightly by slapping them against your palm before chopping helps rupture the cell walls, releasing their essential oils and intensifying the aromatic profile of the sauce.
- To elevate the dish texturally, toast some pine nuts, slivered almonds, or walnut pieces in a dry skillet and scatter them over the finished dish for a contrasting crunch.
Storage
Refrigerator: 2 days — Store spinach and yogurt sauce in separate airtight containers. The spinach may release more water as it sits.
