Borani Esfanaj - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Measuring cups and spoons
Large saucepan
Knife and cutting board

Ingredients

675 g fresh spinach leaves
1 medium onion, chopped
3 Tbsp (45 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) yogurt (preferably drained)
1/4 cup (60 mL) walnuts, lightly toasted
1 tsp (5 mL) dried mint leaves, crushed

Directions

Simmer the spinach and onion in a large saucepan for 10 minutes.
Drain and chop coarsely. Transfer to a bowl.
Sprinkle with lemon juice, salt and pepper.
Stir in yogurt.
Sprinkle with walnuts and mint leaves.
Serve with flat bread cut in squares for scooping up the salad.