Creamed Spinach

3 tbs extra virgin olive oil
pinch of mexican chilli powder, or you can use a red chilli or jalapeno, finely sliced
1/2 brown onion, finely sliced or diced
1 desert spoon tomato paste
350g silverbeet leaves ( stalk removed and thoroughly washed), frozen also works well
1 clove garlic, crushed
1 cup plain greek yoghurt
1/2 tsp plain flour

In a frying pan, fry onion in olive olive on medium heat.

Add onion and fry until softened, about 4 minutes.

Add chilli, if using and fry for 30 seconds.

Add garlic and fry on low heat for 30 seconds.

Add spinach, in 2 or 3 batches and cook on medium heat until the spinach has wilted.

Combine yoghurt with flour and stir until combined. Add the tomato paste and stir.

Add the yoghurt mixture to the spinach when all of the spinach has wilted.

Season as required.

Try this as a sauce for gnocchi.