Persian
Spinach Salad
(serves
6 as a side dish)
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Saute, in a little olive oil, until golden
brown: |
| 1 |
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onion, chopped finely |
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Add to the pot: |
| 1 |
bunch |
spinach leaves, washed thoroughly
and stems removed |
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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 |
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salt, to taste |
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Chill and serve. |
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Notes &
Variations:
-
This is a refreshing dish with a surprising
flavor. The sour cream isn't necessary, but helps balance the tartness
of the yogurt.
-
Try a pinch of white pepper, or a little fresh
lemon juice.
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