Persian Spinach Salad
(serves 6 as a side dish)
Saute, in a little olive oil, until golden brown:
1 onion, chopped finely
 
Add to the pot:
1  bunch spinach leaves, washed thoroughly and stems removed
     
    Cook over medium high heat until the spinach is very wilted.  Chop the mixture a bit to break up the large pieces of spinach and stir in: 
3/4 c yogurt
2 T sour cream
1 t cardamon
    salt, to taste
 
Chill and serve. 
Notes & Variations:
  1. This is a refreshing dish with a surprising flavor.  The sour cream isn't necessary, but helps balance the tartness of the yogurt.
  2. Try a pinch of white pepper, or a little fresh lemon juice.