Yield: 2 Servings
|1 pack||Fresh spinach|
|2 teaspoons||Ground cumin|
|2 teaspoons||Coriander -- ground|
|1 teaspoon||Garlic -- minced|
|½ cup||Yogurt, 1%|
|⅛ teaspoon||Nutmeg -- ground|
|Salt and pepper -- to taste|
Wash the spinach well and shake gently to remove the excess water. In a dry large pan or skillet, toast the ground cumin and coriander, taking care not to let the spices turn dark brown and burn.
Add the damp spinach and garlic, then stir continuously to wilt the spinach leaves, Transfer to a serving bowl, stir in the yogurt and nutmeg. Season to taste with salt and freshly ground black pepper.
Recipe By : Jean-Marc Fullsack, in Eat More, Weigh Less File