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Sautéed Spinach with Caramelized Onions

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

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.

Expert Tips

  • tip 1
    In some parts of Italy they add raisins to the spinach. The pairing is delicious!
  • tip 2
    Sprinkle the plated dish with some freshly ground nutmeg.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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