Dark Greens in Yogurt

This was delicious if you like creamed spinach. Serve at room temp. or slightly warm. (Or cold, though there wasn't any leftover to try...) I found the recipe in Mark Bittman's cookbook The Best Recipes in the World. You can use any greens you want, even spinach!! I used beet greens and chard this time, plus added some extra spices and decreased the yogurt and oil. Yum!

1-2 lb. fresh greens, stems and leaves separated
1 cup (orig. called for 2) non-fat Fage yogurt (orig called for whole-milk yogurt)
1 T olive oil (orig: 2)
1 T. fresh oregano
1 large clove garlic
1/2 tsp. nutmeg
salt and freshly ground pepper
1 T. fresh lemon balm melissa

1. Bring a large pot of water to a boil and add salt. Meanwhile, roughly chop stems and add to pot. After 3 minutes, add the leaves which have been chopped in 2-3 inch pieces. (If combining greens, add the toughest ones first). Cook until all is tender, about 7-10 more minutes. Drain and press greens to get out as much water as possible. Use scissors to chop and separate.

2. Whisk yogurt, oil and spices together. Stir greens into this and serve immediately.