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    John Gregory-Smith's Spinach borani

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    John Gregory-Smith's Spinach borani

    This creamy yogurt recipe has got a little hum of garlic plus a freshness from the lemon juice. To make it extra luxurious, finish it off with a drizzle of nutty butter. You could eat this with all kinds of dishes!

    • Preparation time: 5 minutes, plus cooling
    • Cooking time: 5 minutes
    • Total time: 10 minutes, plus cooling

    Serves: 4-6


    2 tbsp olive oil
    3 garlic cloves, finely chopped
    300g baby spinach
    20g unsalted butter
    20g pine nuts
    400g Greek yogurt
    ½ lemon, juice


    1. Heat the oil in a large frying pan over a high heat. Add the garlic and stir-fry for 30 seconds until fragrant. Add the spinach and season. Stir-fry for 2-3 minutes until wilted. Remove from the heat and leave to cool to room temperature.

    2. Melt the butter in a small pan over a medium heat. Add the pine nuts and a pinch of salt. Cook for 1 minute, stirring occasionally, until the nuts turn light golden.

    3. Tip the yogurt into a mixing bowl and add the spinach. Pour in the lemon juice and mix well. Check the seasoning. Transfer to a serving bowl, then scatter over the pine nut mixture and serve immediately. 

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    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


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