Borani (Cold Spinach And Yoghurt Salad) Recipe

• 1/2 lb Spinach, fresh
• 2 Tbsp. Lemon juice, fresh
• 1 tsp Onion, finely grated
• 1/2 tsp Salt Black pepper, freshly grnd
• 1 c. Lowfat yoghurt, unflavored
• 1 Tbsp. Mint, fresh, finely cut or possibly 1 tsp. dry mint

1. Wash the spinach under cool running water.
2. Drain, then strip the leaves from the stems and throw away the stems and any tough or possibly discolored leaves.
3. In a heavy 2 to 3 qt saucepan, bring c. of water to a boil over high heat.
4. Add in the spinach, reduce the heat to low and simmer tightly covered for about 10 min.
5. Drain the spinach in a sieve, cold to room temperature and squeeze it completely dry.
6. Chop it as finely as possible.
7. In a dep bowl combine the spinach, lemon juice, onion, salt and a few grindings of pepper.
8. Toss the mix about with a spoon, then stir in the lowfat yoghurt and mix thoroughly together.
9. Chill for at least 1 hour, or possibly till thoroughly chilled.
10. Transfer the borani to a chilled serving bowl and sprinkle the top with mint.

lemon juice, onion, salt black pepper, yoghurt, mint

Taken from cookeatshare.com/recipes/borani-cold-spinach-and-yoghurt-salad-89083 (may not work)