Spinach ‘n Onions

Spinach ‘n Onions

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “Nice way to serve spinach and so good for you! The secret is not to overcook the spinach.I like to add a few roasted pine nuts or pumkin seeds with a nice jolt of Marsala wine.I love to serve this recipe with Ginger Yogurt Sauce.Just spoon the sauce over the spinach when it is on the plate MMMmm”

    Ingredients

  • 3tablespoonslite olive oil
  • 1largered onion, thinly sliced
  • 1lbfresh spinach leaves, cleaned and stems removed
  • 1tablespoonfresh lemon juice
  • salt and pepper

    • Directions

  • Heat oil in a skillet.
  • When it is hot but not smoking add onions.
  • Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
  • Add spinach, but only for a minute or two, stir until just wilted.
  • Add lemon juice and salt& pepper.
  • Serve.

    • Reviews

  • “Simple and wonderful! I added some extra lemon juice and used plain ol’ regular onions. I used this recipe as a filling inside rolled-up rotis for a great, light dinner!”

  • “This was really nice… my family loved it (especially my mother, being a spinach fan!). I added some crushed garlic to the onions and it gave a lovely bit of extra flavour, but I’m sure it would be just as nice as is =)”

  • “loved this recipe.quick and easy and a wonderful flavor.made exactly as directed.next time i want to add garlic just cause i love garlic even though recipe does not need it.my spinach was way passed the “use by” date and the end result was still delicious.”

  • “Not too bad, my wife didn’t care for the lemony taste and would have preferred balsamic vinegar instead. Make sure to use fresh spinach! I tried it with week old spinach, and it was not pleasant.”

  • “This tastes great with malabar spinach”

  • “This was good!! Nice combination of ingredients. Easy to make. I will make this again but maybe not cook it a less than I did. A definite keeper Thanks for sharing your recipe Bergy. Made for PAC Fall ’08.”

  • “Made this with chicken and orzo….very tasty but not one I’ll probably make again.I followed the directions to the letter and while it was good….I just didn’t like the mix of the red onions with the spinach.Kind of overwhelmed it for me.I guess I just love the taste of the spinach being the most pronounced ingredient and we tasted a bit too much onion despite the fact that I didn’t even use the whole onion.Maybe I’ll try it again with a sweet onion instead of a red onion.Still a nice recipe nonetheless.Thank you for posting.”

  • “Thank you for posting this recipeIt was easy, fast and tasted wonderful, my husband loved it!”

  • “This was really good tasting. I did not have lemon juice and I just used a sweet onion seeing it was the only one I had and it still tasted very good. Will make again, thanks!!!”

  • “This is truly a 5 star dish.It went perfectly with Tofurky Beer Brats.I’ll be making this many times.”

  • “DELICIOUS! I eat this for lunch all the time now! It’s so good and good for you! I never even used to like spinach!”

  • “This was excellent!I was at little concerned about letting the onions become dark, but it really adds flavor.I let it cook for about 4 minutes and it was still good, but it does make the spinach “cook” down.”

  • “I enjoyed this as a side dish with salmon filet and buttered fresh pasta with prawns. I added a little bit of nutmeg, I just can’t have spinach without nutmeg. Really yummy!”

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