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    You are in: Home / Recipes / Braised Spinach and Onion (With Variations) Recipe
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    Braised Spinach and Onion (With Variations)

    Braised Spinach and Onion (With Variations). Photo by AcadiaTwo

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Abby Girl's Note:

    This recipe has a number of variations. You can use spinach, onions, leeks, swiss chard, beet greens, bok choy or a combination of any or all. I tend to cut the butter down slightly. This is quite rich, so a little goes a long way. This dish could be served warm or at room temperature. This can be made 1 day ahead of time.

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    Units: US | Metric


    1. 1
      In a large saucepan, combine onions and chicken broth. Cook onion until stock has reduced to 1/4 cup, about 7 - 9 minutes, stirring constantly. Remove onions from heat. Set aside.
    2. 2
      In a large skillet spray with Pam. With some water still clinging to the spinach, add to skillet and cook until just wilted. Remove from heat and cool slightly. Squeeze out excess liquid and chop.
    3. 3
      Melt butter over low heat or in microwave. Add butter, spinach to the braised onions and combine. Salt, pepper to suit taste. Place in casserole dish.
    4. 4
      Bake in preheated 350 oven for 20 minutes or until heated through.
    5. 5
      Note: If using beet greens or swiss chard, use caution with pepper.

    Ratings & Reviews:

    • on May 20, 2014


      WOW! This was super yummy! I halved the recipe since I was the only one eating it. I used baby spinach for this. I wish I had made the whole thing, as tonight I had it as a leftover and it was even better as all of the flavors mingled together. Made for the Variety Event 2014.

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    • on May 31, 2014


      Very yummy! I used swiss chard & onion the 1st time around. I have it on this week's menu to use leeks & frozen spinach! (will get back to you on that one) A bit of work with the washing, draining & such of the fresh greens but tasty stuff. Made for Variety is the Spice of Life Event 2014. Thank you!<br/><br/>Even better is using leeks & frozen spinach. And much easier since a step is skipped. Also, instead of simmering in chicken broth then adding butter, I just sauteed the leeks in butter. The best spinach dish I have ever had. No joke. It's the leeks...leeks are the yummiest things around. Thank you!!

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    • on May 19, 2014


      Very tasty. I used fresh baby spinach and added some chopped pre-cooked bacon. Made for variety is the spice of life.

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    Nutritional Facts for Braised Spinach and Onion (With Variations)

    Serving Size: 1 (234 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 144.8
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 5.3 g
    Cholesterol 22.6 mg
    Sodium 228.9 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 2.9 g
    Sugars 3.7 g
    Protein 6.7 g

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