Sautéed Spinach And Yogurt Recipe

• 1 1/2 cups plain yogurt, whisked
• 1 teaspoon coarse or kosher salt
• 2 tablespoons canola oil
• 1 teaspoon black or yellow mustard seeds
• 4 to 6 dried red Thai or cayenne chiles, to taste, stems removed
• 8 ounces fresh spinach leaves, well rinsed, patted dry, and finely chopped

1. Whisk the yogurt and salt together in a medium-sized bowl.
2. Heat the oil in a medium-size skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Stir in the chiles and cook until they blacken, 15 to 20 seconds.
3. Add a couple handfuls of the spinach to the hot oil, and stir until wilted, 1 to 2 minutes. Repeat until all of the spinach has been added. Then continue to cook the spinach in its own water, uncovered, stirring occasionally, until the leaves have softened and olive-green in color, 5 to 8 minutes.
4. Add the spinach mixture to the yogurt, and stir well. Then serve.

plain yogurt, coarse, canola oil, black, red thai, fresh spinach leaves

Taken from www.seriouseats.com/recipes/2009/07/sauteed-spinach-and-yogurt-recipe.html (may not work)