I’m still consuming aggressive amounts of Greek yogurt post Grecian honeymoon. This Spinach Borani gives Tzatziki some serious competition. Borani is a Persian appetizer that involves yogurt and a veggie and is insanely addicting.
Make a big batch because you’re going to want to eat it with a spoon. Best served with Persian bread- try this recipe!
- 12 ounces baby spinach
- 2 small cloves garlic, minced and divided
- 11 ounces Greek Yogurt (full fat)
- 1 tablespoon dried mint (I used spearmint)
- Extra virgin olive oil
- Bring a large pot (soup pot works great) full of salted water to a boil. Meanwhile, fill a large bowl with ice water and place a colander in your sink.
- Once the water is boiling add spinach. Leave in for 30-90 seconds until wilted. Drain and add to bowl of ice water to stop the cooking. Drain ice water in colander and remove ice cubes. Squeeze the spinach like you mean it to get as much liquid out as possible. Chop spinach well.
- Heat two tablespoons of olive oil in a sauté pan over medium heat and add one small minced garlic clove. Stir 20 seconds-ish until fragrant. Add spinach and sauté two minutes. Remove from heat, let cool and squeeze out any liquid (there shouldn’t be much).
- Add spinach mixture to yogurt along with the remaining small minced garlic clove. Stir and season to taste with salt. Serve with a drizzle of olive oil and the dried mint (rub mint in hands as you sprinkle on top to release the flavor).