Sauteed spinach with yogurt and dukkah recipe

Creamed spinach is hard to resist, but the healthful benefits of spinach, such as iron and vitamin K, are canceled out by the butter and cream. Seeking a healthier route, we were pleased to find the tanginess of yogurt paired even better with spinach’s earthy flavor. To emphasize the yogurt’s tang, we added lemon zest and juice and drizzled it over our garlicky spinach. To elevate the flavor, we sprinkled on dukkah, a power-packed Middle Eastern blend of ground roasted chickpeas, nuts, and seeds, which lent a nice textural contrast. Two pounds of flat-leaf spinach (about three bunches) can be substituted for the curly-leaf spinach; do not substitute baby spinach. We prefer to use our homemade dukkah, but you can substitute store-bought dukkah if you wish.