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Spiced Yogurt and Garden Greens Dip

Adapted from two traditional dishes, each one typical of Middle Eastern and Mediterranean cooking: the Turkish Ispanak Borani, and the Iranian Borani Esfenaj.
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Ingredients
  

  • 8 oz fresh kale substitute spinach or chard
  • 2 Tbsp olive oil
  • 1 cup chopped red onion
  • 4 cloves garlic minced
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp toasted ground cumin
  • 1/2 tsp kosher salt
  • 1 cup thick yogurt see note

Instructions
 

  • Wash the kale thoroughly and break off the stems where they meet the leaf. Chop the stems into dice that are the same size as the onions.
  • Set a cast-iron frying pan on a burner and turn to medium. Pour about 1 1/2 cups of water into the pan and bring to the boil. Have a bowl of ice water ready beside the stove.
  • Cook the kale leaves in two or three batches until wilted but still bright green. With a pair of kitchen tongs, remove the kale and plunge it into the ice water. Repeat until all the kale is cooked. Pour the cooking water into a heat-proof bowl or cup, and reserve.
  • Once the remaining skiff of water is evaporated from the pan, pour in two tablespoons of oil. Add onion and kale stems and a couple of tablespoons of reserved cooking water. Sauté onion and stems, adding cooking water as necessary, until onions are translucent.
  • Add spices and garlic to the frying pan and sauté for another 2 or 3 minutes. Remove from heat and allow to cool to room temperature.
  • While the onion is cooking, squeeze the kale leaves between your hands to remove as much moisture as you can and place on a cutting board. Chop coarsely and transfer to a medium-sized bowl.
  • Once the onion-kale mixture has cooled, add to the bowl. Stir in the yogurt and the kosher salt. Taste and add more salt as necessary. Refrigerate for a couple of hours to allow the flavours to blend.
  • Serve with triangles of pita or naan bread and chopped vegetables, with barbecued chicken or vegetables, or on a platter with a bunch of other dips and some olives. Will keep in the fridge for up to one week.

Notes

Makes about 2 cups.
Note: for really thick yogurt, strain 1 1/2 cups Greek yogurt through a sieve lined with cheesecloth and set over a bowl for a few hours, in the fridge. You should be left with about 1 cup of thick yogurt. Save the whey in the bottom of the bowl and use instead of milk in baking or sauces.