Equipment
Ingredients
Minted Yogurt Sauce
- 150 g whole milk greek yogurt, cold
- 10 g fresh mint, finely chopped
- 15 ml lemon juice, freshly squeezed
- 2 g kosher salt
Wilted Spinach
- 400 g fresh spinach, washed and tough stems removed
- 15 ml extra virgin olive oil
- 1 garlic, minced
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 97 kcal
- Protein
- 6 g
- Carbohydrates
- 6 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 481 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 5 mg
- Potassium
- 634 mg
- Calcium
- 145 mg
- Iron
- 3.1 mg
- Magnesium
- 86 mg
- Phosphorus
- 103 mg
- Zinc
- 0.8 mg
- Vitamin A
- 475 mcg
- Vitamin C
- 30 mg
- Vitamin E
- 2.6 mg
- Vitamin K
- 486 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.30 mg
- Niacin
- 0.8 mg
- Folate
- 199 mcg
- Water
- 128 g
Sources: USDA FoodData Central
Method
In a mixing bowl, combine the cold Greek yogurt, finely chopped fresh mint, lemon juice, and half of the kosher salt. Whisk until smooth and integrated, then set aside to allow the flavors to meld.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and saute for 30 seconds until aromatic, taking care not to let it brown.
Add the fresh spinach to the skillet in handfuls, stirring frequently. As each handful wilts down, add the next. Season with the remaining salt and cracked black pepper.
Transfer the wilted spinach to a colander. Gently press the spinach with the back of a spoon to extract excess moisture. This prevents the water from diluting the yogurt sauce later.
Arrange the warm, drained spinach on a serving platter. Spoon the chilled minted yogurt sauce generously over the top of the greens, leaving some edges of the spinach exposed for color contrast.
Serve immediately. The dish can be enjoyed warm, but the contrast between the warm spinach and the cold yogurt sauce is the primary appeal.
Chef's Notes
- Using full-fat Greek yogurt is non-negotiable for the sauce. Its lower water content and higher fat percentage prevent the sauce from splitting when it comes into contact with the residual heat of the spinach.
- Bruising the fresh mint leaves slightly by slapping them against your palm before chopping helps rupture the cell walls, releasing their essential oils and intensifying the aromatic profile of the sauce.
- To elevate the dish texturally, toast some pine nuts, slivered almonds, or walnut pieces in a dry skillet and scatter them over the finished dish for a contrasting crunch.
Storage
Refrigerator: 2 days — Store spinach and yogurt sauce in separate airtight containers. The spinach may release more water as it sits.
Troubleshooting
Yogurt sauce becomes watery and pools on the plate
Cause: The spinach retained too much water after cooking, which leached out onto the plate.
Fix: Carefully drain the excess liquid from the bottom of the serving platter, or soak it up lightly with a paper towel edge.
Prevention: Thoroughly press the wilted spinach in a colander before plating to remove all standing liquid.
Yogurt splits or curdles when mixed with the spinach
Cause: The yogurt was stirred into the skillet while the heat was still on, or low-fat yogurt was used.
Fix: Cannot be fixed once curdled, though it remains safe to eat.
Prevention: Always use full-fat Greek yogurt and serve it over the plated spinach rather than cooking it into the hot pan.
Cultural Context
Dishes combining dark leafy greens and cultured dairy are a cornerstone of Middle Eastern, Persian, and Eastern Mediterranean cuisines. Serving spinach with yogurt, known in Persian cuisine as Borani Esfenaj, acts as a cooling counterpoint to rich, heavily spiced main courses. The addition of fresh mint enhances the digestive benefits of the dish while providing a bright, herbaceous lift that ties the earthy and creamy components together.
