Think of this as the Middle Eastern version of creamed spinach, served at room temperature. The yogurt is uncooked, which keeps it fresh and tangy. Other vegetables to prepare this way: spinach.

　　

Ingredients

makes 4 servings

　　Salt and black pepper to taste

　　About 1 pound dark leafy greens, like collards or kale, stems and leaves separated

　　2 cups whole-milk yogurt

　　2 tablespoons extra virgin olive oil

　　1 tablespoon fresh marjoram or oregano leaves

　　1 small or 1/2 large garlic clove, minced

　　Pinch of cayenne, optional

　　

Step 1

Bring a large pot of water to a boil and add salt. Meanwhile, roughly chop the collard stems; you can leave the leaves whole. Add the stems to the boiling water and, about 3 minutes later, the leaves. Cook until both are tender, 5 to 10 minutes more. Drain and rinse under running water until cool enough to handle. Squeeze dry and chop.

　　

Step 2

Whisk the yogurt and olive oil together in a large bowl until smooth. Stir in the marjoram, some pepper, garlic, cayenne if you’re using it, and a large pinch of salt. Stir the greens into this and serve immediately or cover and refrigerate for up to an hour

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.