Ingredients

12 ounces baby spinach

2 cloves garlic - minced and divided into two separate batches.

2 tablespoons olive oil - (not necessarily extra virgin, but the type you use for sautéing)

10 1/2 ounces Greek yogurt, full-fat

salt

4 tablespoons fresh mint - minced [the original called for a sprinkling of dried mint on top - even though she strongly discouraged fresh, it’s all I had)

1/4 cup walnuts – crushed, sprinkled on top

1 tablespoon extra virgin olive oil – to drizzle on top

Preparation

  1. Blanch the baby spinach for one minute, then drain in a colander.
  2. Once cooled, squeeze little hand-shaped balls of the spinach to get all the liquid out. Chop fine.
  3. Sauté one clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
  4. Remove from stove, allow to cool, then squeeze out any more excess liquid (yes, there will be some).
  5. In a bowl, add yogurt, a clove of minced garlic, baby spinach, fresh mint and stir gently. Add salt to taste.
  6. Transfer to a wide bowl you are serving it in, and sprinkle with crushed walnuts and a lazy trail of olive oil.