Ingredients:
1/4 cup olive oil
5 leeks, cut into chunks
8 small waxy potatoes, halved
salt and pepper
500 grams of spinach
500 grams of curly endive leaves, torn
3 tbsp chopped fresh dill
leaves from 6 mint sprigs, torn
good squeeze of lemon juice
extra virgin olive oil, to serve (optional)
2 garlic cloves, crushed
1 cup Greek yogurt
Method:
1. Put half the oil into a heavy saucepan and add the leeks and potatoes. Season, add a splash of water, cover and sweat for 20 minutes. Add a bit of water every so often and stir.
2. Once the potatoes are almost tender, add the spinach, endive and remaining oil and turn gently. Add another splash of water, season, cover and cook until the leaves have wilted-about 4-5 minutes.
3. Add the herbs and lemon juice, put into a serving dish and drizzle with the extra virgin olive oil, if you want.
4. Mix the garlic into the yogurt and serve with the vegetables.
