1. Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside. 2. In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon. 3. Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.). 4. Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes. 5. Arrange spinach on a platter. Place the yogurt sauce on top. 6. Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn! 7. Drizzle the infused red pepper over the yogurt sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
