Detox - Greek Yogurt Creamed Spinach
User Reviews
4
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
2
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Calories
388 kcal
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Course
Side Dish
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Cuisine
International
Detox - Greek Yogurt Creamed Spinach
Description
Detox - Greek Yogurt Creamed Spinach brings together fresh or thawed spinach cooked with red and spring onions alongside sliced garlic that caramelizes gently in olive oil. This slowly cooked base softens the greens while adding sweetness from the onions and depth from the garlic. The mixture is removed from heat before folding in a chilled blend of thick Greek yogurt infused with chopped dill and lemon juice and zest, which adds brightness and a creamy texture without heaviness. Finished with freshly ground pepper, this creamed spinach side strikes a balance between rich and light.
The dish provides a luscious, smooth texture contrasting with the tender spinach leaves, making it suitable as a versatile accompaniment to proteins or grains. It works well for those seeking a fresher take on traditional creamed spinach, retaining a citrus lift and herbaceous touch. Its mild seasoning invites customization with salt and pepper to taste.
The recipe notes that the dish can be stored in an airtight container in the refrigerator for up to two days, making it convenient for meal prep. Adjusting the yogurt's consistency with a little water helps achieve the desired creaminess depending on the yogurt thickness. Serving it at room or cool temperature preserves the fresh qualities of the lemon and herbs.
Ingredients
- 240 grams (8.4 ounce) Greek yogurt strained
- 1 tablespoon dill finely chopped, fresh
- ¼ lemon zest
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 50 grams (½ small) red onion minced
- 4 garlic sliced, cloves
- 25 grams (½ medium-sized) spring onion mostly the green part finely chopped
- 350 grams spinach or frozen thawed spinach, fresh leaves
Instructions
- In a bowl whisk to combine the Greek yogurt, dill, lemon juice, and lemon zest. Add 3-4 tablespoons of water to make the mixture a bit more runny depending on how thick the yogurt you are using is, and set the bowl aside.
- Heat the extra virgin olive oil in a large non-stick pan over high heat.
- Add the red onion and garlic and drop the heat to low. Cook until caramelized and golden.
- Add the spring onion and the spinach in batches. Give it a minute or two after each batch for the spinach to wilt before adding the next one. Season lightly with salt and pepper.
- Take the pan off the heat. Stir in the Greek yogurt mixture.
- Serve with freshly ground pepper on top.
- You can store in an airtight food container in the fridge for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 388kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 186mg | 8% |
| Potassium | 1259mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 16557IU | 331% |
| Vitamin C | 62mg | 69% |
| Calcium | 335mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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