January 3, 2017
1 hr 15 mins
3 onions, sliced
3 cups of Maas River Farms Chopped Leaf Spinach
1 tbsp. balsamic vinegar
10 mushrooms, sliced
3 garlic cloves, minced
1 tbsp. coconut oil
1 tbsp. butter
Sea salt and freshly ground black pepper
Heat the coconut oil and butter over a high heat in a skillet.
Add the sliced onions and garlic, and cook for about 10 minutes, stirring constantly.
Reduce the heat to medium-low and continue cooking the onions for 20 more minutes, still stirring frequently.
Add the balsamic vinegar to deglaze the pan.
Add the sliced mushrooms and season to taste with salt and pepper; cook until the mushrooms are tender but not mushy.
Meanwhile, place 3 cup frozen Spinach into ¾ cup boiling water. Bring to a second boil, reduce heat, cover and cook gentle 3-4 minutes until tender.
Add the spinach to the onion skillet. Stir on low heat just until the spinach wilts, and serve.