Another version of creamed spinach, I guess, this time with yogurt and Indian spices. Instead of the individual spices you could use a tablespoon of so of curry powder or garam masala, or to taste. This is good over cooked grain, or if you forgo the currry-ish spices, alongside a curry dish, a kind of raita. There are two ways to make this. Cook the spinach first, transfer to a colander and press out the liquid; or add the spinach after the spices and cook until most of the liquid has evaporated. Chard, tat soi, mustard greens, komatsuna are good alternatives to spinach.
10 c or so spinach, rinsed, stemmed if desired, and chopped
2 T sesame or coconut oil, or other vegetable oil
2 – 3 garlic cloves, minced
1/2 t red pepper flakes, or to taste; or 1/8 – 1/4 t ground cayenne
1 t ground coriander
1 t ground turmeric
1/2 t ground cumin
1 – 1 1/2 c plain yogurt
salt and pepper, to taste
1. If you are cooking the spinach first, heat a skillet. If the spinach still has water on its leaves, just add, otherwise heat up some of the oil. Add spinach and cook, tossing, until spinach has wilted. Transfer to a colander and allow to drain, pressing on the spinach to remove liquid.
2. Heat the (rest of the) oil in the skillet . Add the garlic and red pepper flakes and cook, stirring, for about a minute. Add the spices and continue to cook, stirring, for another minute until the mixture is fragrant. Add the cooked, drained spinach, the yogurt, salt, and pepper, stirring to combine. Reduce heat to low and cook, stirring frequently, for a few more minutes, until the spinach and yogurt are heated through. If the yogurt starts to separate, pull the skillet off the heat.
3. If cooking the spinach later, heat the oil in a skillet. Follow instructions for the spices in Step 2. Add the spinach and cook, stirring, until the spinach has wilted. Continue cooking until the water has mostly evaporated. Add the yogurt, salt, and pepper, and cook until the yogurt is heated through.