Creamy Potatoes and Greens

Ingredients

• 4 cups cubed peeled baking potato
• 2 teaspoons olive oil
• 1 teaspoon minced peeled fresh ginger
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground turmeric
• 2 garlic cloves, minced
• 2 cups chopped spinach
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1 (8-ounce) carton plain low-fat yogurt

Preparation

1. Cook potato in boiling water 8 minutes or just until tender; drain.
2. Heat oil in a large nonstick skillet over medium heat. Add ginger, red pepper, turmeric, and garlic; sauté for 30 seconds. Add potato; sauté for 2 minutes. Remove from heat; stir in spinach and remaining ingredients. Serve at room temperature.