Stop Blogging and Cook

DAILY POST MAR 28th:  STAY INFORMED

S H O P

GROCERY
Plain yogurt
Pecorino, Reggiano or Parmesan cheese
Nutmeg
Sea salt

GREEN MARKET
Spinach
Cilantro

T I M I N G

SERVES 1
COOKING TIME:  1 min
PREPARATION TIME: 5 min (+ draining yogurt, 30 min min)

1. Make Greek yogurt.
2. Cook spinach, drain.
3. Combine ingredients

C O O K  /  P R E P A R E

INGREDIENTS
1 lb spinach
1/2 c cilantro, chopped OPTIONAL
1/4 c TBSP Reggiano or Parmesan cheese, freshly grated
1/2 tsp nutmeg, freshly ground
3/4 c plain yogurt, Greek style
Dash sea salt

COOKING/PREPARATION

1. Put cleaned spinach (with water that clings to the leaves) on high heat, cover & steam; stir & cook for 1 min or less, until spinach is hot, just kissed by the heat.  Most of water will evaporate.  Drain in colander, pressing out water with back of a large spoon.
2. Add cilantro, nutmeg, & Reggiano.  Add salt, if needed, just a tiny pinch.
3. Fold in yogurt.
4. If desired, put into oven-proof dish & run under broiler or toaster oven until just hot.

S E R V E

Great with corn chips or warm pita bread.  Or, serve as a vegetable at lunch dinner, or brunch with soft-boiled eggs.

W O R K P L A C E   L U N C H

AT HOME If you’ve got a yen for chips w/an extraordinary dip at work, combine all ingredients except the spinach & cheese. Pack in separate containers.  Bring along washed spinach in a plastic bag.
AT WORK Let the yogurt come to room temperature.  Microwave spinach for 20-30 sec, depending upon your workplace microwave, until cooked.  Press out water & combine with cheese.  Fold in yogurt.  For hot dip, put in microwave  for 15 – 25 sec.

Originally developed by Charmion Wood, volunteer chef instructor with Share Our Strength’s Operation Frontline Program of the Capital Area Food Bank in Washington, D.C.  I’ve modified it according to my own preference, using fresh spinach and adding additional spices.