Spinach with Spices and Yogurt


1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

1/2 teaspoon cumin seeds

pinch of cinnamon

1 garlic clove thinly sliced

1 cup yogurt (fat free is fine)

1 tablespoon extra virgin olive oil

1 12-ounce bag baby spinach, washed (chopped frozen spinach can also be used)

pepper to taste


  1. Heat a small dry skillet over medium heat, and add the ground cloves, allspice, and cumin seeds.  Heat, shaking the pan, until the spices begin to smell toasty, about one minute.  Transfer to a bowl and allow to cool.  Add the cinnamon.
  2. Mash the garlic, and stir into the yogurt.  Set aside.
  3. Place the spinach in a bowl, and add just enough boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely   If frozen, follow with the directions on the package.
  4. Heat the olive oil over medium heat in a wide, heavy skillet.  Add the spices to the oil.  When they begin to sizzle, cook for about 30 seconds and add the spinach and pepper to taste.  Cook, stirring, until the spinach is heated through and coated with the oil and spices.  About two minutes.  Transfer to a serving dish, and spoon the yogurt over the top.

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