Braised Spinach and Onion (With Variations)
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.
- Ready In:
- 1 bunch spinach, washed, stemmed (or 1 package frozen, thawed and squeezed dried)
- 2 large onions, chopped
- 1 cup low sodium chicken broth
- 2 1⁄4 tablespoons butter
- 1⁄4 cup fresh parmesan cheese, grated
- 1⁄8 teaspoon red pepper flakes (optional)
- 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.
- 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.
- 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.
- Bake in preheated 350 oven for 20 minutes or until heated through.
- Note: If using beet greens or swiss chard, use caution with pepper.
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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!!