Wilted Spinach with Pine Nuts and Lemon-Yogurt Dressing

This lovely little warm wilted spinach dish will enhance a quiet summer evening meal of pasta, bread, olives and cheese with a loved one … there's no need to tell your special friend that it's especially nourishing and healthy besides.

Wilted Spinach with Pine Nuts and Lemon-Yogurt Dressing

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Turkish Published on August 26, 2008 Wilted fresh baby spinach leaves with a zesty seasoning and served with a tangy and creamy yogurt-lemon dressing Print this recipe Dressing: 2 garlic cloves 1/4 teaspoon sea salt 1/2 cup whole fat yogurt, drained in a cheesecloth for several hours or overnight juice from 1 lemon (3 tablespoons) Spinach: 10 oz (285 g) baby spinach 1 tablespoon olive oil 1 small red onion, finely chopped 1 fresh green chile, seeded and minced 1/2 teaspoon brown sugar 3/4 teaspoon ground cumin 1 tablespoon pine nuts 1/4 teaspoon sea salt fresh ground black pepper to taste Instructions: To make the dressing, mash together the garlic with the salt in a mortar and pestle. Mix together with the drained yogurt and lemon juice. Add more salt if desired and set aside. Put the baby spinach in a bowl and cover with boiling water. Let stand for just a couple of minutes, then drain and rinse with cold water. Squeeze dry and chop. Heat a medium saucepan or wok over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the onion, chile, sugar and cumin and cook, stirring, for 5 minutes or until the onion is tender. Stir in the pine nuts and continue to stir for a couple of minutes until the pine nuts are lightly browned. Remove from heat and season with salt and fresh ground black pepper, or set aside to reheat gently with a little water later on if preparing ahead of time. Transfer to a serving plate and top with the dressing. Makes 2 servings