teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)
Serving Size: 1 (297) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 210 g70 %
Total Fat 23.4 g36 %
Saturated Fat 4.3 g21 %
Cholesterol 8 mg
Sodium 224.7 mg
Dietary Fiber 6.7 g26 %
Sugars 7 g27 %
Protein 10 g
Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
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.
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.).
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.
Arrange spinach on a platter. Place the yogurt sauce on top.
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!
Drizzle the infused red pepper over the yogurt sauce.