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wilted spinach with yoghurt and raisins

Wilted spinach with yoghurt & raisins

With a hint of garlic & good oil

wilted spinach with yoghurt and raisins

15 mins
Not Too Tricky

serves 8

About the recipe

This quick and easy side dish is a real delight. Frozen spinach is suggested here as it is more economical and speedy to prepare, but you can substitute it with finely chopped fresh spinach, if you prefer.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

0

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Yasmin Khan

Ingredients

300g frozen spinach (or 800g fresh spinach)

1 small clove of garlic

500g Greek yoghurt

sunflower oil

40g raisins

extra virgin olive oil

Method

  1. Place the spinach in a saucepan with a few tablespoons of water and cook over a medium heat for a few minutes, or until defrosted (if using frozen) and just cooked. Take off the heat and leave to cool.
  2. Peel and crush the garlic and mix with the yoghurt, ¾ of a teaspoon of sea salt and a generous grind of black pepper. Stir in the cooled spinach.
  3. Heat 1 tablespoon of sunflower oil in a small pan and fry the raisins for 1 to 2 minutes, or until starting to plump up.
  4. Scatter over the spinach and finish with a drizzle of extra virgin olive oil just before serving.

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