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Spinach raita – a new way to look at yogurt from the Divas

Written By Pam Brandon and Anne-Marie Denicole On November 25, 2009

spinach raitaSometimes we wonder if we’ve gotten it all wrong when it comes to yogurt. Oh sure, there’s low fat, no fat, fruit on the top and fruit down below. Yogurt for babies, in tubes or to pour in a glass, the creamy, dreamy custard dressed up as tiramisù or chocolate cream pie.
Flipping through Indian, Greek and Middle Eastern cookbooks, we realize Americans are missing out on a slew of savory yogurt creations. Basically, you can go crazy with yogurt as a base, mixing in our favorites such as carrots, cukes, spinach, nuts, raisins, ginger and roasted onions. Look for Greek-style, whole-fat plain yogurt and have a squeeze of fresh lime on hand to balance flavors.

Spinach Raita

Serves 4 as a side dish

4 ounces fresh baby spinach
1 cup whole-fat yogurt
2 tablespoons finely minced red onion
1 teaspoon ginger paste
1/2 teaspoon ground cumin
Coarse salt, freshly ground black pepper, to taste

Steam the spinach until tender but still bright green.

In a small bowl, combine yogurt, red onion, ginger paste, cumin, salt and pepper.

When the spinach is cool enough to handle, squeeze to remove excess water and finely chop. Add to yogurt and stir thoroughly. Chill for 30 minutes before serving.

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