Easter Spinach Salad
This recipe is adapted from Rose Baboian’s Easter Spinach Salad in the ‘Armenian-American Cook Book’. It is called a 'salad', but it's more-like a unique creamed spinach side dish.
Ingredients
- 10-12 oz. fresh spinach (thick stems removed and discarded; leaves washed and drained with excess water removed. If the leaves are large, rough-chop them.)
- 2 Tbsp. olive oil
- 2 small cloves garlic (finely chopped)
- 1 cup plain, Greek-style yogurt
- ½ cup flat-leaf Italian parsley (chopped)
- salt and black pepper (to taste)
- ¼ - ½ tsp. Aleppo pepper (optional)
Garnishes
- sesame seeds (optional)
- parsley sprigs (optional)
Instructions
- In a large non-stick skillet, gently heat the olive oil over medium heat. Add garlic and cook, stirring, for about 30 seconds or until it starts to brown Do not let garlic burn!
- Add the spinach, a little at a time, stirring to coat with oil and garlic. Sauté until spinach is wilted, about 3-4 minutes. Remove skillet from heat, drain any excess liquid and allow spinach to cool, about 10 minutes. Note: Even though it looks like a huge amount of spinach, it cooks down very quickly.
- In a mixing bowl, whisk yogurt until it is creamy. If yogurt seems a bit thick, stir-in a little warm water to loosen it up. Add salt and black pepper to taste, and Aleppo pepper, if desired. Stir to combine.
- Add cooled spinach and mix in the chopped parsley; adjust seasonings, if necessary.
- Transfer spinach mixture to a serving bowl. Garnish with sesame seeds and/or parsley, if desired.
- Serve warm or at room temperature.
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