Fresh Spinach with Garlic-Yoghurt Sauce

Ingredients for Fresh Spinach with Garlic-Yoghurt Sauce

• 4 tablespoons olive oil, divided

• 160ml chopped onion

• 1/2 tablespoons tomato paste

• 4 dried chillies de árbol*

• 675g fresh spinach leaves (four 170g bags), divided

• 1 1/2 tablespoons uncooked medium-grain white rice

• 2 garlic cloves

• 90ml plain Greek yoghurt or drained plain whole-milk yoghurt

• 1 tablespoon butter

• 1/2 teaspoons cayenne pepper

• Small, thin, very hot red chillies

• available at some supermarkets and at Latin markets.

How to make Fresh Spinach with Garlic-Yoghurt Sauce

Heat 45ml oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chillies and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chillies.

Meanwhile, press garlic cloves into small bowl, stir in yoghurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.

Spread spinach mixture on platter; make indentations with back of spoon. Spoon yoghurt into indentations and drizzle with cayenne butter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.