Spinach and Broccoli with Yogurt

* Adapted From Ghillie Basan's cookbook, The Middle Eastern Kitchen

Ingredients:
2 tablespoons olive oil
2 onions, halved and sliced
1/2 teaspoon ground tumeric
2 cups spinach, washed and drained
1 1/2 cups broccoli florets
1 1/2 cups yogurt
Salt and freshly ground black pepper

Instructions:
1. In a heavy-based pan, heat oil. Stir in the onions and broccoli and fry until onions are golden. Stir in tumeric and add the spinach.
2. Cover pan and cook gently until spinach is soft. Mix well and leave to cool.
3. Beat yogurt in a bowl and add the spinach. Mix well and season with salt and pepper to taste.
4. Serve cold or chilled as a side dish or appetizer with bread.

I served this as, along with Beer Rye Bread to cool down a rather Spicy Sausage with Fava Beans dish...perfect!