Persian Spinach Salad (Borani Esfanaj)
Yield: 4 servings
1 pound fresh spinach
3 tablespoons unsalted butter
1 small onion, minced
Ground cinnamon, optional
2 cloves garlic, minced
1 cup Greek or drained yogurt
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh mint or dill plus more for garnish
Salt
Freshly ground pepper
3 tablespoons chopped toasted walnuts
Discard spinach stems. Wash and drain the leaves; chop coarsely. Melt
butter in a large saute pan. Add onion and a generous pinch of cinnamon;
cook over medium heat until translucent, about 5 minutes. Add garlic;
saute until fragrant. Add spinach; cook until it wilts, stirring often.
Drain well and let cool. In a bowl, whisk together yogurt, olive oil,
lemon juice and mint or dill. Season with salt and pepper. Toss with
spinach; taste for seasoning. Transfer to a serving bowl; sprinkle with
walnuts and more herbs. Serve at room temperature with pita bread
Per serving: 265 calories; 23g fat; 8g saturated fat; 31mg
cholesterol; 7g protein; 11g carbohydrate; 4g fiber; 121mg sodium.
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