Preparation time: 5-10 minutes,
Cooking time: 5-10 minutes,
Calories: 100 per portion
1 kg (2 1/4 lb) fresh spinach
150 ml (1/4 pint) natural low-fat yogurt
1-2 garlic cloves, crushed
salt and pepper
1. Rinse the spinach thoroughly in cold water and cook in a covered pan, without additional water, until tender. Shake the pan occasionally. Drain and leave to cool.
2. Mix together the yogurt and garlic and stir into the spinach. Add salt and pepper to taste. Transfer to a warmed serving dish.
Frozen leaf spinach may be used if fresh spinach is not available. You will need 500 g (1 1/4 lb). Reserve the liquid to give flavour to a soup of leftover vegetables.