1 kg (2 1/4 lb) spinach, well washed and drained
3 tbsp (40 g) 1 1/2 oz unsalted butter
120 ml (4 fl oz) 1/2 cup yogurt
3 tbsp dark raisins, soaked in water for about 30 minutes
salt
3 tbsp (40 g) 1 1/2 oz unsalted butter
120 ml (4 fl oz) 1/2 cup yogurt
3 tbsp dark raisins, soaked in water for about 30 minutes
salt
method
1. Cook the spinach with their stems in a little boiling, salted water for about 3 minutes until wilted. Drain and squeeze dry.
2. Melt the butter in a pan, add the spinach and saute over a low heat for a few minutes.
3. Add the yogurt, increase the heat and cook for about 3 minutes more.
4. Drain then mix in the raisins and check the salt. Arrange on a platter and serve.
2. Melt the butter in a pan, add the spinach and saute over a low heat for a few minutes.
3. Add the yogurt, increase the heat and cook for about 3 minutes more.
4. Drain then mix in the raisins and check the salt. Arrange on a platter and serve.
serving amount
serves 6
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