Spinach With Yogurt and Mint
Published January 5, 1982
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ pound fresh, loose spinach or ½ of 10-ounce bag
1 tablespoon olive oil
1 small onion
1 small clove garlic
1 teaspoon chopped fresh mint
½ cup plain yogurt
Salt and freshly ground black pepper to taste
2 tablespoons coarsely chopped walnuts (optional)
Nutritional analysis per serving (2 servings)
12 grams carbs; 8 milligrams cholesterol; 189 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 4 grams fiber; 527 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Wash spinach, remove tough stems. Drain and steam in the liquid that clings to leaves.
- Step 2
Chop onion and heat oil. Cook onion in hot oil until translucent.
- Step 3
Drain spinach thoroughly.
- Step 4
Mince garlic; chop mint and combine with yogurt, salt and pepper to taste.
- Step 5
Chop walnuts, if used, and add to yogurt. Combine yogurt mixture with onion and spinach. Serve warm, not hot.
Private Notes