Wilted Spinach and Chard Salad with Yogurt


Chard BasketI love greens, actually fresh leafy vegetables – spinach, chard, kale, mustard greens, fenugreek… I think you get the drill. This year we have actually a larger planter with assorted greens and you can see the chard right here. When perusing through, I revisited an old recipe created many moons ago at the bequest of a friend.

Food in my house is still rather impromptu, I work with what I have. Especially this time of the year, we are very committed to working with what we have, what this means sometimes is that I am at a loss for a recipe when people ask me for something spontaneous that I had served. Let me tell you the one true secret of true yard to table living, your recipes will be flexible and the great new is that they will survive the test of approximations because nature is never identical, because if like me, you want to live with what the garden offers, you will learn to approximate.


This salad was no exception…. I had cobbled something like this, with, well tender early summer/late spring spinach and had served it. Lucky me that someone liked it… OK liked it enough for the recipe. Unlucky me coz, this is where the problem started…

Here is a sort of recipe. Don’t get me wrong, this recipe is pretty good, it is what I had made on that spontaneously afternoon that I had served lunch for my friend and the brood. Possibly not, because that is not what the garden had really yielded.

Wilted Spinach and Chard Salad with Yogurt

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A quick, easy and wholesome version of a spiced mixed green and spinach salad with yogurt.


  • 3 cups mixed greens ( I used young spinach and chard)
  • 11/2 tablespoons olive oil
  • 1 teaspoon black mustard seeds
  • 3 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 medium sized red onion halved and thinly slided
  • 2 cups well beater natural yogurt


  1. Finely chop the green and set aside.
  2. Heat the oil and add in the mustard seeds, when the mustard seeds begin to crackle add in the garlic and the ginger and saute light for 1 or 2 minutes until the mixture is fragrant and beginning to turn pale golden.
  3. Add in the greens and the salt and red pepper flakes and cook for another minute or so.
  4. Add in the onion and mix well.
  5. Add the mixture to a mixing bown and add in the yogurt and mix well.
  6. Serve immediately or cold.


About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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