You can use Tuscan kale, curly kale, silverbeet, baby spinach or English spinach for this recipe. It is quite rich, so a small portion goes a long way. If you’re after a lighter version, you can substitute the crème fraiche for Greek yoghurt and the nutmeg for dried mint. Similarly, you can make a dairy free version by substituting the crème fraiche for cauliflower puree. This makes a great side for grilled steak, chicken, or topped with sautéed mushrooms or fresh tomato.

Serves 2.

INGREDIENTS

• 200g washed and destemmed spinach (English spinach or baby spinach)
• 1 clove of garlic, minced or finely diced 
• 
15g butter 
• 
1/4 cup to 1/2 cup Greek yoghurt (start with a smaller amount and add more depending on personal preference)
• 1/2 teaspoon of freshly grated nutmeg
• Salt to taste
• Small handful of walnuts or other nuts
• A few fresh sprigs of mint
• Lebanese bread

Optional extras:

• Carrots and cucumbers

METHOD

1. Blanch the greens by submerging them briefly in boiling water, then refreshing them under cold water. Squeeze them well to remove as much liquid as you can. Roughly chop the spinach. Set aside.
2. Add the butter to a heavy bottom fry pan and the garlic. Sauté over a medium heat for 1 minute.
3. In a small bowl, mix the yoghurt, sautéed garlic, the spinach, and the nutmeg. Season with salt and pepper then add the walnuts and fresh mint.
4. Serve with fresh or fried Lebanese bread, sliced carrots and cucumbers.

Recipe by Tori Haschka & pics from Ana Zolotarev.