A simple spinach and yogurt salad.
Servings: About 4
10 oz. frozen chopped spinach
1.5 c. plain yogurt
Salt & pepper to taste
Cook, drain and cool the spinach. Mix thoroughly with the yogurt, salt and pepper. Chill well before before serving.
Recipe © Nura Amerson 1991
Cooked spinach has always been a struggle for me due to its mushy, stringy texture. I recall as a child resisting the beautiful spanakopita my mom had prepared due to the presence of spinach (and cheese—another childhood nemesis). I’ve made great strides in expanding my palate over the decades—now I fully embrace cheese and therefore can more honestly call myself a native Wisconsinite—but I have to admit, this salad was still a struggle for me because of the cooked spinach.
On the other hand, preparing it was anything but a struggle! This might just be the simplest Persian recipe in existence (in fact, “simple Persian recipe” sounds like an oxymoron!). I popped the frozen spinach in the microwave, let it cool, mixed with the yogurt—and that was it! (Though I did throw in some garlic and onion powder as well as chipotle…yes, to cover up the spinach.)
Anyway, I hope you don’t share my spinach aversion, as it’s one of the healthiest greens you can eat! Combining it with yogurt, this salad provides a bunch of nutrients.