12-16 oz fresh spinach, well rinsed with cold water
Instructions
In 6-8 quart saucepan, heat olive oil and 1 T butter over medium
heat unil oil bubbles. Add onions to pan and sprinkle sugar over
onions; saute stirring frequently until golden brown. Remove
onions with slotted spoon and drain on paper towels.
Discard all but 1 T oil from pan (or discard all oil and add 1 T
butter). Stir in garlic and add spinach. Quickly saute spinach until
just wilted and tender. Serve with caramelized onions sprinkled
over spinach.
Originally Submitted
1/10/2011
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