x xphoto/ Andrew Scrivani for the New York Times
I SURE LIKE MY VEGGIES. I USUALLY MAKE A MEAL out of what you might call a side dish. I don't starve, I add a bit of something here and there to give the meal shape and heft. Take this wonderful dish, Middle Eastern Spinach with Spices and Yogurt. The color alone is a feast. And the taste will make you forget about the omission of meat. Maybe.
So , here's the recipe, adapted from The New York Times. Their recipe calls for leaf spinach. I like frozen because you need a ton of leaf spinach to make it count. To make a meal, I like to add some sort of potato dish, maybe steamed, olive oil drizzled on top, with a sprinkling of salt, pepper and chives or dill. Couscous is good too. Also, always a chunka munka of crusty French bread. And of course an all inclusive salad, you know, the kind you like. Fill a glass with wine half way to start with. You will be happy.
MIDDLE EASTERN SPINACH WITH SPICES and YOGURT
1 tsp. curry powder or to taste
1/8 tsp. gr. cinnamon
1 clove garlic
salt to taste/ black pepper
1 cup drained yogurt
1 tablespoon extra virgin olive oil
1 tablespoon pine nuts
1 pkg. frozen chopped spinach
Defrost and drain frozen spinach in a colander, squeeze out moisture. Heat a skillet over medium heat, add curry and cinnamon. Add pine nuts, stir for 2 or 3 minutes. When oil is sizzling, add spinach, salt and pepper to taste. Saute and stir for 2-3 minutes, until spinach is heated through and coated with oil and spices. Mash garlic and add to yogurt. Transfer to serving dish, and spoon yogurt over the top. Sprinkle with chopped green onions, or dill. Serves 2.
This can be served as a side dish for meat, fish, or poultry. But not by me!!