Greek Yogurt Creamed Spinach

Bowl of lighter creamed spinach made with Greek yogurt, showing a smooth, creamy sauce and wilted spinach, styled on a green napkin.

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Greek Yogurt Creamed Spinach

This is a classic steakhouse veggie side made a little lighter with the use of Greek yogurt, which gives the dish a welcome tanginess while maintaining its usual creamy and luxurious texture. It’s a healthier creamed spinach you can have over and over again without feeling weighed down.

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: 2 servings

Calories: 125kcal

Author: Nicole Gaffney

Ingredients

2 teaspoons olive oil
1 shallot thinly sliced
1-2 cloves garlic thinly sliced
¼ red bell pepper thinly sliced into 1 inch strips
salt and pepper to taste
2 teaspoons Dijon mustard
¾ cup full fat Greek yogurt
8 ounces baby spinach

Instructions

Heat the olive oil in a large saucepan over medium-high heat.
Add the shallots, red pepper and garlic, then sauté until softened and lightly golden, about 2-3 minutes.
Season with salt and pepper, and turn down the heat, then stir in the mustard and yogurt until the yogurt melts into a saucy consistency. High heat can cause it to separate and lose its creamy texture.
Add the spinach and toss until it just wilts and is fully coated in the sauce, about 2 minutes. Taste and adjust the seasoning as needed.
Transfer to a bowl and serve immediately.

Notes

Keep the heat very low after adding the yogurt to prevent curdling.
Stir gently and continuously once the yogurt is incorporated.
If using frozen spinach, squeeze it very dry to avoid a watery sauce.

Nutrition