Borani

Instructions

1. Wash 150 g of spinach well. Drop it into a pan of boiling salted water for 1 minute, just until it collapses, then lift straight into cold water. Drain, then squeeze the leaves hard between your palms until no more water runs out and chop them finely.
2. Warm 1 tsp of the olive oil in a small frying pan over medium heat. Add 40 g of finely chopped onion with a small pinch of the salt and fry gently for 6-7 minutes, stirring, until soft, sweet and pale gold at the edges, do not let it brown hard.
3. Stir in 1 clove of grated garlic and cook 30 seconds until fragrant, then add the chopped spinach and turn it through the onion for 2 minutes over medium heat to drive off the last moisture. Season with the rest of 0.25 tsp of salt and 1 pinch of black pepper. Spread on a plate and cool completely, warm spinach will thin and split the yogurt.