Chopped Spinach in Smooth Yogurt
-Recipe from Yamuna mataji
This richly marled yogurt salad is nutritious and very delicious,
Blanched chopped spinach is combined with minced fresh herbs, fresh
lemon juice, lemon zest and white pepper. You could use a mixture of
greens instead of spinach –mustard greens, chard, watercress, kale or
collards –each combination varying the taste.
Preparation time (after assembling ingredients): 15 minutes
Serves: 4 to 6
pound (230 g) fresh spinach, washed, patted dry, trimmed and coarsely
chopped, or ½ package of frozen chopped spinach, defrosted and pressed
dry (140 g)
1 table spoon (15 ml) unsalted butter
2 cups (480 ml) plain yogurt, or 1 ½ cups (360 ml)
Yogurt and ½ cup (120 ml) tart cream
3 table spoons (45 ml) minced fresh herbs (coriander, dill, tarragon, chervil, parsley)
½ teaspoon (2 ml) grated lemon zest
2 teaspoons (10 ml) lemon juice
½ teaspoon (2 ml) salt
¼ teaspoon (1 ml) white pepper.
Place the spinach, with any water clinging to the leaves or a
sprinkle of water, in a large nonstick pot, add the butter, cover, and
cook over moderate to moderately high heat for 5 minutes or until a
sizzling sound comes from the pot. Turn the leaves over so the uncooked
ones on top change places with the soft cooked ones on the bottom.
Cover and cook for another 4-5 minutes. Take off the lid and cook off
any excess water. Remove the spinach from the pan and let cool to room
temperature. Alternatively, cook the defrosted spinach in a dab of
butter for a few minutes.
2. Meanwhile, combine
the yogurt or yogurt-cream mixture, herbs, lemon zest, lemon juice,
slat and pepper in a 1-quart/liter bowl and whisk with a fork until
creamy. If you are ready to serve the salad, add the spinach and blend
well. Otherwise, chill the yogurt mixture and spinach separately.
Just before serving, combine the yogurt mixture and spinach and
stir to blend. Serve in small custard-cup-sized bowls.