Wilted spinach with yoghurt & raisins
300 g frozen spinach , (or 800g fresh spinach)
1 small clove of garlic
500 g Greek yoghurt
40 g raisins
extra virgin olive oil
- Place the spinach in a saucepan with a few tablespoons of water and cook over a medium heat for a few minutes, or until defrosted (if using frozen) and just cooked. Take off the heat and leave to cool.
- Peel and crush the garlic and mix with the yoghurt, ¾ of a teaspoon of sea salt and a generous grind of black pepper. Stir in the cooled spinach.
- Heat 1 tablespoon of sunflower oil in a small pan and fry the raisins for 1 to 2 minutes, or until starting to plump up.
- Scatter over the spinach and finish with a drizzle of extra virgin olive oil just before serving.