Had you told me as a child that spinach + onions would be one of my very favorite veggie sides as an adult I’d have never believed you. But it’s true.
My love affair really started when I discovered that the spinach souffle or creamed spinach that i like has onions in it. I wondered… what could I do to make something that has yum factor without all that dairy and calories? Mine still has a bit of butter and oil – but not much. Here’s how you can make it:
First take an onion (or in my case two small spring videlia onions) and slice it up. I like a thin slice + cut the rounds in half or quarters so that there aren’t any thick or long pieces. Put into pan with about a tablespoon of olive oil (more if needed), 1/2 tsp of salt and sprinkle of pepper over medium heat.
above you see them just starting to warm up. Let them cook, stir often. It might take 10-15 minutes and that’s ok. Get them all nice and translucent and browning. When you feel like they’re almost perfectly brown, add in a teaspoon or two of chopped garlic and stir. let sit for about a minute.
Add in a teeny bit of butter (teaspoon or so?) and a package of chopped spinach (I used 1 frozen box that I’d thawed, drained, then add in), and stir until spinach is hot. Add more salt if needed.
This isn’t an exact recipe – so work with fresh spinach, add in more… I will tell you I NEVER have left overs of this. My kids and husband eat it up, and I love it too. It gives me veggies with a boost of fun, and it’s beyond simple to make.
I will serve it with steak, pork loin/chops, grilled chicken, fish… it goes with just about anything!