Many moons ago, I had this side at a steakhouse and I thought it was genius to include thinly sliced red onions. I’ve never seen this side again so I always make it at home. It’s so simple, so nutritious and one of my favorite sides. Goes perfect with pretty much any protein you desire.
The key is to use very thinly sliced red onions. Heat up your cast iron to low and when it’s hot, add a tbs of ghee. Sauté onions for 1 minute or 2 and stir during the process. Then add in 2 heaping cups of spinach. Sauté for 1-2 minutes and stir. Don’t over cook spinach.
I also learned many years ago that when you sauté veggies, always throw in a handful last minute to the already cooked vegetable in the pan. This makes the dish very fresh. At this point pictured here is when you throw in another heaping cup of spinach. Add 1/8 teaspoon of sea salt to taste. And stir once or twice and remove from pan.
Drizzle with extra virgin olive oil and black pepper to taste.
Sautéed Spinach w/ Red Onions
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Ingredients
- 3 heaping cups of organic spinach
- 1/8 cup very thinly sliced red onions
- 1 tbs of ghee or grass-fed butter
- 2 tsps of Olive Oil
- 1/8 tsp of sea salt
- Black pepper to taste
Instructions
-Heat up your cast iron to low and when it’s hot, add a tbs of ghee. Sauté onions for 1 minute or 2 and stir during the process. Then add in 2 heaping cups of spinach. Sauté for 1-2 minutes and stir. Don’t over cook spinach.
-Second part is all very quick. Throw in another heaping cup of spinach. Add 1/8 teaspoon of sea salt to taste. Stir a few times mixing the sauté spinach with the raw and remove from heat. Quickly transfer to plate. The mixture should be cooked spinach with al dente spinach.
-Drizzle with olive oil and add black pepper to taste.