Creamy Spinach

Side dishes are underrated.

However when you’re calorie counting, a side dish can be a whole meal. In this case, it is. I’ve always loved creamy spinach but the kind that’s very rich in fats. When I first made this, I used Gero yogurt. But it’s best with Gourmet Greek yoghurt. The end product is richer and creamier.

I also tried not to compromise on the taste and texture by adding a rather unusual spice to spinach.

Thanks to Robertson’s this dish is uniquely wonderful because of its BBQ spice. It elevates the dish and makes it taste heartier.

Did you know: Spices are a free food in my diet. That’s every, single spice. My favourite spices is Sumac, BBQ and Cayenne Pepper. I add BBQ spice to my popcorn, pumpkin mash and my stews. A little goes a long way and will transform possibly any dish.

Ingredients for x2 meals

1 whole bag/bunch of spinach, sliced

1/2 onion, cubed

1 tsp fresh garlic

1/2 tsp salt

1/2 tsp bbq spice (I use Robertsons)

1 1/2 cups plain fat free yoghurt

1 tsp quinoa flour

1. In a large pan or wok, heat 1 tsp of olive oil and fry onions for 5 minutes on medium heat.

2. Add garlic and spice and stir that in for about 30 seconds.

3. Add all your spinach to the pan and cover it with a splatter lid. If you don’t have a splatter lid, start tossing your spinach after 30 seconds and keep doing it every 30 seconds until the leaves wilt. If you have a lid, toss the spinach in 1 minute intervals and cover until the leaves wilt.

4. Add yoghurt and salt and give it a good stir.

5. Lower the stove and let the spinach simmer for 10 minutes. Stir at 5 minutes using a spatula if you can.

6. Add quinoa flour to the dish and stir it in from the middle of the pan/wok in small circles. No lumps should form.

7. When the yoghurt thickens, turn the stove off and serve with a whole grain at lunch/or with a protein of your choice at supper time.