Culinary Tools: 2-quart Saucepan with cover, Junior Steamer/Colander, 10” Gourmet Skillet, 3-quart Mixing Bowl, Chef’s Knife
- 1 (10 ounce) package fresh spinach, chopped
- 1/3 cup sweet onions, minced
- 1 fresh clove garlic, minced
- ½ teaspoon salt
- 1 cup plain, non-fat yogurt
- ¼ teaspoon black pepper, freshly ground
- 1/8 teaspoon ground cinnamon
With the Chef’s Knife, mince onion and garlic, and chop fresh spinach. In the 2-quart Saucepan, add spinach and 3 ounces of water. Cover with the Redy-cook valve open and cook at medium heat. When the valve whistles, close it and let spinach stand over the stove for 5 minutes. Drain in the Junior Steamer-Colander; squeeze until barely moist.
Pre-heat the skillet at medium-high heat for 3 minutes. Reduce heat to medium, add sweet onion and garlic; stir for 2 minutes or until golden-brown. Remove skillet from stove. Add spinach and salt; mix well. Cool to room temperature.
Combine spinach mixture, yogurt, black pepper, and ground cinnamon in the 3-quart Mixing Bowl. Let stand for 30 minutes. Cover and refrigerate until chilled.
Chef’s Tip: For low calorie snacking options, service with fresh veggies or crispy flatbread.