Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Kale, spinach and yoghurt borani with poached eggs

Middle Eastern 10 Mins Prep · 20 Mins Cook

Steep the saffron in the hot water and allow to stand. Peel and finely chop the onion. Roughly chop the kale and spinach. Peel and thinly slice the garlic.
Heat the olive oil in a large pan over a medium heat. Add the almonds and garlic slices and sauté until golden. Drain and set aside. Add the onion to the pan and sauté, stirring often, for approx. 5 minutes, until soft and golden. Add the kale and spinach to the pan and sauté for 5 minutes until softened. Transfer the greens to a sieve and press gently to remove excess liquid. Once cooled, transfer to a bowl and stir in the salt. Mix the saffron water into the yoghurt and adjust the seasoning, if needed.
Bring a medium-sized pot of water to a gentle simmer. Add the vinegar to the water. Crack each egg into a small bowl. Gently swirl the water to create a vortex, then carefully slide in one egg at a time. Poach for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
Spoon the saffron yoghurt onto a serving plate and top with the spinach and kale mixture. Place the poached eggs on top. Scatter over the toasted nuts and garlic. Serve immediately.