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

Jamie Magazine Spinach Fruit Vegetable sides Vegetables

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

Jamie Magazine

By Yasmin Khan

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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

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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 of a 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.