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Sautéed Spinach with Caramelized Onions

  • Prep 15 min
  • Total 30 min
  • Ingredients 9
  • Servings 4
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Ingredients

3
tablespoons oil
2
small onions, finely sliced
2
garlic cloves, chopped
1/2
red bell pepper, cut in slices
1 1/2
lbs spinach, washed and drained
Salt and pepper, to taste
4
slices toasted bread
Ricotta cheese
Balsamic glaze

Nutrition Information

No nutrition information available for this recipe

Expert Tips

In some parts of Italy they add raisins to the spinach. The pairing is delicious!

Sprinkle the plated dish with some freshly ground nutmeg.

Directions

  • 1 Heat the oil in a frying pan over medium heat. Add the onion and fry it until a deep golden brown. Remove pan from heat, and remove half the onion from the pan. Add the garlic and stir-fry with half the caramelized onions.
  • 2 Incorporate the bell pepper, stir and add the spinach. Season with salt and pepper. Carefully stir until the spinach has reduced, and is tender and shiny.
  • 3 Arrange the bread on 4 plates. Cover each slice with a thin layer of ricotta cheese, and top with a mound of sautéed spinach. Cover with some of the reserved fried onion and sprinkle with a few drops of balsamic glaze.
  • 4 Serve immediately.

I use spinach in a ton of different recipes, starting with my favorite green, morning juices, to which I frequently add baby spinach. I also like it in salads, soups, sauces, pasta filling, and sautéed as garnish or spread over slices of toast or roasted potatoes. If you’re a vegetarian, this recipe will seem marvelous. If you’re more of a meat-eater, serve this spinach alongside roasted chicken, a fried fish fillet or grilled meat. And if you add it to stir-fried mushrooms and a little bit of cream, you’ve got a perfect pasta sauce. You can also use it to stuff a sandwich, creating alternating layers of cheese and spinach, or served over rice with a fried egg to top it off. There are so many possibilities; it all depends on what you’re hungry for and what you have on hand. When you run out of spinach, use Swiss chard. It will taste just as good.

Rate and Comment

Morena Cuadra Morena Cuadra
September 24, 2015

I use spinach in a ton of different recipes, starting with my favorite green, morning juices, to which I frequently add baby spinach. I also like it in salads, soups, sauces, pasta filling, and sautéed as garnish or spread over slices of toast or roasted potatoes. If you’re a vegetarian, this recipe will seem marvelous. If you’re more of a meat-eater, serve this spinach alongside roasted chicken, a fried fish fillet or grilled meat. And if you add it to stir-fried mushrooms and a little bit of cream, you’ve got a perfect pasta sauce. You can also use it to stuff a sandwich, creating alternating layers of cheese and spinach, or served over rice with a fried egg to top it off. There are so many possibilities; it all depends on what you’re hungry for and what you have on hand. When you run out of spinach, use Swiss chard. It will taste just as good.