Persian Spinach, Potatoes And Peas

• 1 pound tiny new potatoes
• 12 ounces whole onion or 11 ounces ready-cut (2 1/4 to 2 1/2 cups)
• 2 teaspoons olive oil
• 2 cloves garlic
• 1 10-ounce package fresh spinach or 1 pound loose spinach
• 1 cup frozen peas
• 18 teaspoon nutmeg
• 1 cup nonfat plain yogurt
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub potatoes, and put in a pot with water to cover.
2. Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
3. Chop whole onion.
4. Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
5. Mince garlic, and add to onion as it cooks.
6. Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
7. Stir peas into onion mixture and cook 2 or 3 minutes.
8. When spinach is cooked, drain it, thoroughly pressing the water out.
9. Cut up and add to cooked onion, along with nutmeg and yogurt.
10. When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture.
11. Season with salt and pepper, and serve.

potatoes, onion, olive oil, garlic, fresh spinach, frozen peas, nutmeg, nonfat plain yogurt, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7897 (may not work)