I think she would make this because it was healthy, quick and budget friendly. It’s perfect for a busy weeknight meal. The most difficult part of this recipe is washing the spinach and trying to fit all of it in one pot.
What makes this spinach so tasty is the garlicky yogurt sauce. I love eating mine with toasted pita bread.
Another great accompaniment is plain rice to serve on the side.
- 3 Tbsp Olive Oil
- 1 Onion, chopped
- 2 lb baby spinach
- 3 Garlic cloves, pressed
- 1 1/2 cup plain Yogurt
- 1 Tsp. Salt
Serve with Pinch of Aleppo Pepper and side of toasted bread, or rice, or both.
Spinach: Wash and drain the spinach until ready for use.
In a large stock pot, on a medium heat, saute the chopped onions in heated olive oil with a sprinkle of salt for about 3 minutes. Then add in your spinach and a little more salt. Close your pot with the lid and let it simmer about 10 minutes until the spinach is done cooking.
Yogurt sauce: Combine all the ingredients together and mix it well.
To serve, place your spinach and dress with a dollop of yogurt sauce. If you like a little heat, then try a sprinkle of Aleppo pepper.