Name: Sautéed Spinach with Yogurt and Dukkah
Total time: 25 min
Ingredients: 1/2 cup organic plain low-fat yogurt; 1 1/2 teaspoons grated lemon zest plus 1 teaspoon juice; Salt and pepper; 3 tablespoons cold-pressed extra-virgin olive oil; 20 ounces curly-leaf spinach , stemmed; 2 garlic cloves , minced; 1/4 cup dukkah

Why This Recipe Works

Creamed spinach is hard to resist, but the healthful benefits of spinach, such as iron and vitamin K, are canceled out by the butter and cream. Seeking a healthier route, we were pleased to find the tanginess of yogurt paired even better with spinach's earthy flavor. To emphasize the yogurt's tang, we added lemon zest and juice and drizzled it over our garlicky spinach. To elevate the flavor, we sprinkled on dukkah, a blend of spices, seeds, and nuts used throughout the Middle East, which lent a nice textural contrast.

Before You Begin

For best results, use our Pistachio Dukkah. Two pounds of flat-leaf spinach (about three bunches) can be substituted for the curly-leaf spinach; do not substitute baby spinach.

Instructions

Combine yogurt and lemon zest and juice in bowl, and season with salt and pepper to taste; set aside for serving. Heat 1 tablespoon oil in Dutch oven over high heat until shimmering. Add spinach, 1 handful at a time, and cook, stirring constantly, until wilted, about 1 minute. Transfer spinach to colander and squeeze between tongs to release excess liquid.

Wipe pot dry with paper towels. Add remaining 2 tablespoons oil and garlic to now-empty pot and cook over medium heat until fragrant, about 30 seconds. Add spinach and toss to coat, gently separating leaves to evenly coat with garlic oil. Off heat, season with salt and pepper to taste. Transfer spinach to serving platter, drizzle with yogurt sauce, and sprinkle with dukkah. Serve.