Okay, so the best and most festive time of the year is officially over. How did you spend Christmas? I promised my self I will stay away from my laptop for these 2 days and enjoy the holidays.
The first day I was really biting my nails so I won’t hit the power button on my laptop. But the second day of Christmas I was even glad about my decision. I spent most of the day laying on the couch with the worst wine-hangover from the previous night.
Pssst don’t miss out my Greek Yogurt Mashed Potatoes.
I’m sad that Christmas is over, but I’m glad it lasts for only two days. All the food, sweets and drinks make you feel a bit stuffed and sick to your stomach in the end. Don’t they? And I know, I know, New Year’s is still to come, but there’s still time for some detox right?
This Greek Yogurt Creamed Spinach is all you need (and I need) right now. It’s healthy, nutritious, delish, takes only 5 minutes to make, and you can enjoy it in a million different ways. Here are a few:
- On top of your rice or pasta
- In a wrap or sandwich
- On top of a pizza dough+cheese
- As a dip served with pita chips
- And of course as a side dish
What Spinach To Use To Make Creamed Spinach
You may use fresh or frozen. I personally prefer using fresh baby spinach that doesn’t need much cooking and has a lighter flavor.
And here’s how you make it…
Heat a non-stick pan with olive oil, cook onion & garlic until soft. Add spinach and cook for 2-3 minutes. Remove from heat and stir in the Greek yogurt and fresh dill. And that’s it.
If you want to eat it like a Greek, serve it with a few drops of freshly squeezed lemon juice on top. Because we like to put lemon in almost everything, except Tzatziki (and I will mention that every chance I get). But also, because it adds a nice boost of flavor by enhancing the slightly sour taste of the Greek yogurt. And after all, we were talking about Detox remember?
- 3 tablespoons olive oil
- 1/2 small onion (50 grams) minced
- 1 large garlic clove minced
- 200 grams fresh spinach leaves
- 100 grams full-fat Greek yogurt
- a pinch of fresh dill chopped
- OPTIONAL: fresh lemon juice
- Heat olive oil in a pan over high heat.
- Add onion and garlic and cook until soft and golden in color.
- Add spinach in the pan. A hadful at a time while stiring with a wooden spatula.
- Cook spinack for 2-3 minutes. Season with salt and pepper.
- Turn of heat and stir in the Greek yogurt and fresh dill.
- Serve with a few drops of freshly squeezed lemon on top.