Wilted spinach with yoghurt & raisins

Name: Wilted spinach with yoghurt & raisins
Total time: 15 min
Yield: 8
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

With a hint of garlic & good oil

“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. ”

Serves 8

Cooks In15 minutes

DifficultyNot too tricky

Gluten-free, Vegetarian, Jamie Magazine

Nutrition per serving

Calories

117

6%
Fat

7.9g

11%
Saturates

3.9g

20%
Protein

4.1g

8%
Carbs

7.8g

3%
Sugars

7.6g

8%
Salt

0.6g

10%
Fibre

0g

-

Of an adult's reference intake

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

Jamie Magazine

By Yasmin Khan

Tap For Ingredients

Method

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.
Peel and crush the garlic and mix with the yoghurt, ¾ teaspoon of sea salt and a generous grind of black pepper. Stir in the cooled spinach.
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. Scatter over the spinach and finish with a drizzle of extra virgin olive oil just before serving.