1 pk Fresh spinach
2 ts Ground cumin
2 ts Coriander -- ground
1 ts Garlic -- minced
1/2 c  Yogurt, 1%
1/8 ts Nutmeg -- ground
Salt and pepper -- to taste

Wash the spinach well and shake gently to remove the excess water. In a dry
large pan or skillet, toast the ground cumin and coriander, taking care not
to let the spices turn dark brown and burn.

Add the damp spinach and garlic, then stir continuously to wilt the spinach
leaves, Transfer to a serving bowl, stir in the yogurt and nutmeg. Season
to taste with salt and freshly ground black pepper.

Jean-Marc Fullsack, in Eat More, Weigh Less