Ingredients
Units
Scale
- 9 oz/250 g spinach
- 3.5 oz/100 g wild garlic
- 1.1 lbs/500 g unsweetened plant yogurt (ideally a thick, Greek style)
- 2 tbsp olive oil
- 1/2 lemon, juice
- 2-3 cloves of garlic, minced
- salt, pepper
Instructions
- Start by blanching spinach and wild garlic. Bring a pot of water to a boil, then submerge the leaves for 1 minute until wilted. Immediately transfer to a bowl of ice water to stop cooking, and to preserve the bright green color.
- Drain the leaves, then squeeze out as much water as possible.
- Transfer blanched spinach and wild garlic to a cutting board, and chop them as finely as you like. Leaving bigger bits are great for salad, while chopping them finely is nicer for a dip.
- In a bowl mix together yogurt, olive oil, lemon juice, minced garlic, and a large pinch of salt and pepper.
- Fold in chopped spinach and wild garlic. Adjust taste with more lemon juice, salt, or garlic, if needed.
- Serve immediately or chilled. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 minute