Slow-Cooked Spinach With Cilantro & Dill (Afghan Sabzi)

• 1 Tablespoon Extra Virgin Olive Oil
• 2 bunches Green Onions (2 Bunches Should Be About 14 Onions), Chopped (use Entire Onion, White And Green Parts)
• 2 pounds Frozen, Chopped Spinach (not Defrosted)
• 1 Tablespoon Dried Dill
• 2 teaspoons Ground Coriander
• 2 dashes Cayenne Pepper
• 1/4 cups Water (plus More As Needed)
• 1/2 cups Chopped Fresh Cilantro
• 1/2 teaspoons Ground Black Pepper
• 1 teaspoon Salt
• 1-1/2 Tablespoon Fresh Lemon Juice
• 1 cup Non-Fat Greek Yogurt
• 4 pieces Warm Pita Or Naan Bread

1. In a large deep saute pan or pot heat the oil on medium-high and saute the onions until tender and wilted, about 6 minutes. Drop the heat to medium, add the frozen spinach, dill, coriander, cayenne pepper and water, and stir. Cook the spinach mixture for 20 minutes, stirring regularly. If the pan dries out, add more water, a tablespoon or two at a time.
2. Then add the cilantro, black pepper, salt, and lemon juice. Stir and continue to cook another 10 minutes until the spinach is dark and the texture is sort of creamy. Remove from heat.
3. Serve the spinach in a bowl with yogurt and warm pita or naan bread on the side.
4. Adapted from a recipe by Humaira Ghilzai of Afghan Culture Unveiled.

olive oil, green onions, dill, ground coriander, cayenne pepper, ubc, fresh cilantro, ground black pepper, salt, lemon juice, nonfat, bread

Taken from tastykitchen.com/recipes/sidedishes/slow-cooked-spinach-with-cilantro-dill-afghan-sabzi/ (may not work)