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John Gregory-Smith's Spinach borani
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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!
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.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 728kJ
This recipe was first published in April 2019.