Spinach With Yogurt and Mint

• 1/2 pound fresh, loose spinach or 1/2 of 10-ounce bag
• 1 tablespoon olive oil
• 1 small onion
• 1 small clove garlic
• 1 teaspoon chopped fresh mint
• 1/2 cup plain yogurt
• Salt and freshly ground black pepper to taste
• 2 tablespoons coarsely chopped walnuts (optional)

1. Wash spinach, remove tough stems.
2. Drain and steam in the liquid that clings to leaves.
3. Chop onion and heat oil.
4. Cook onion in hot oil until translucent.
5. Drain spinach thoroughly.
6. Mince garlic; chop mint and combine with yogurt, salt and pepper to taste.
7. Chop walnuts, if used, and add to yogurt.
8. Combine yogurt mixture with onion and spinach.
9. Serve warm, not hot.

olive oil, onion, clove garlic, fresh mint, plain yogurt, salt, walnuts

Taken from cooking.nytimes.com/recipes/10219 (may not work)