Wilted spinach with yoghurt & raisins

With a hint of garlic & good oil

Wilted spinach with yoghurt & raisins

Wilted spinach with yoghurt & raisins

Serves 8
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 117 6%
  • Fat 7.9g 11%
  • Saturates 3.9g 20%
  • Sugars 7.6g 8%
  • Salt 0.6g 10%
  • Protein 4.1g 8%
  • Carbs 7.8g 3%
  • Fibre 0g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Yasmin Khan
Tap For Method

Ingredients

  • 300 g frozen spinach , (or 800g fresh spinach)
  • 1 small clove of garlic
  • 500 g Greek yoghurt
  • sunflower oil
  • 40 g raisins
  • extra virgin olive oil
Tap For Method
Recipe From

Jamie Magazine

By Yasmin Khan
Tap For Ingredients

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.