Middle Eastern Spinach with Spices & Yogurt(3 ww pts)

By Rander9576

Ingredients

• 1 clove (1/8 teaspoon ground)
• 2 allspice berries (1/8 teaspoon ground)
• 1/2 teaspoon coriander seeds or cumin
• seeds
• 1/8 teaspoon ground cinnamon
• 1 garlic clove, cut in half, green shoots
• removed (more to taste)
• Salt to taste
• 1 cup drained fat free yogurt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon pine nuts
• 1 12-ounce bag baby spinach, washed

Details

Servings 3

Preparation

Step 1

Heat a small dry skillet over medium heat and add the clove, allspice berries,
and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices
begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool
for a few minutes, then grind in a spice mill. Add the cinnamon, and set
aside.

In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and
stir into the yogurt. Set aside.

Place the baby spinach in a bowl and pour on boiling water to cover. Let sit
for a couple of minutes, then drain, rinse with cold water, squeeze out excess
water, and chop coarsely.

Heat the olive oil over medium heat in a wide, heavy skillet and add the pine
nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove
from the oil with a slotted spoon and set aside. Add the spices to the oil.
When they begin to sizzle, cook for about 30 seconds and add the spinach,
toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the
spinach is heated through and coated with the oil and spices, 2 to 3 minutes.
Transfer to a serving dish and spoon the yogurt over the top. This is very
nice served with Arabic bread.