Borani Variation

This is a detoxifying variation on Iranian "Borani" (yogurt spinach dip) with a byproduct Kale Broth.

Ingredients:

1. Kale
2. Non-fat Yogurt
3. Onion
4. Olive oil
5. Sea Salt

Borani Instructions:

1. Boil a bunch of Kale with very little water.
2. Once completely cooked, separate Kale broth from the greens.
3. Chop up Kale and let it cool down to room temperature.
4. Saute diced onion in olive oil on high heat.
5. Once golden, turn heat off, put lid on and let it steam/cook on its own. Toss once or twice. Leave it to cool down to room temperature.
   
6. Mix chopped up Kale with sauteed onions and add yogurt and sea salt to your liking.
7. Serve as a snack, bread spread or a side dish.

Kale broth instructions (Thanks to Beth Chapman's website):

1. Add a few drops of Ume Plum Vinegar (I added rice vinegar with sugar and sea salt) to your taste.
2. Drink at room temperature as a detoxifying agent for liver.