Persian Spinach Salad
1 lb fresh spinach
3 tablespoons unsalted butter
1 small onion, minced
ground cinnamon (optional)
2 garlic cloves, minced
1 cup drained yogurt (see "Draining Yogurt" box)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh mint or 1 tablespoon dill
salt & freshly ground black pepper
3 tablespoons chopped toasted walnuts
1 Discard the spinach stems. Wash and drain the leaves, then chop coarsely.
2 Melt the butter in a large saute pan. Add the onion and a generous pinch of cinnamon, if using, and cook over medium heat until translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the spinach and cook until it wilts, stirring often. Drain well and let cool.
3 In a bowl, whisk together the yogurt, olive oil, lemon juice and mint or dill. Season with salt and pepper. Toss with the spinach and taste for seasoning. Transfer to a serving bowl and sprinkle with walnuts and more herbs. Serve at room temperature with pita bread.
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