DAILY POST MAR 28th:¬† STAY INFORMED
S H O P
Pecorino, Reggiano or Parmesan cheese
T I M I N G
COOKING TIME:¬† 1 min
PREPARATION TIME: 5 min (+ draining yogurt, 30 min min)
- Make Greek yogurt.
- Cook spinach, drain.
- Combine ingredients
C O O K¬† /¬† P R E P A R E
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
- 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.
- Add cilantro, nutmeg, & Reggiano.¬† Add salt, if needed, just a tiny pinch.
- Fold in yogurt.
- 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.