Sauteed Spinach w/ Caramelized Onions

Here’s a yummy side dish for “Healthy January” that will pair beautifullly with just about any meat, chicken or fish.  Packed with lemony flavor, this veggie dish makes a great presentation on the table and can be served warm or at room temperature.

Sauteed Spinach with Caramelized Onions

Makes 6 side servings


2 tablespoons + 1 tablespoon olive oil

2 medium yellow onions, sliced to about 1/8 inch thickness

1/2 teaspoon salt

1 lb fresh spinach

1/4 cup lemon juice

1 tsp lemon zest

salt and pepper to taste


In a large skillet over medium-high heat, add two tablespoons of olive oil.  Add the sliced onions and 1/2 teaspoon salt.  Saute until nicely caramelized- really allowing the onions to get caramel colored.  Remove from pan and place on a plate lined with paper towels.  Blot any excess oil.

Wipe down or scrub skillet if the bottom has been browned by the onions (not doing this will turn your spinach brown.)  On low-medium heat, add the remaining 1 tablespoon of olive oil, spinach, lemon juice and zest.  Work in 2 batches if you need to.  Cover and cook just until spinach is wilted.  Do not overcook. You want your spinach to be bright green in color.  Remove from heat and season spinach with salt and pepper to your liking.

Place spinach on a platter (you can leave the excess lemon juice in the pan) and top with the caramelized onions.  Drizzle about 1 tablespoon of olive oil on top and a squeeze from a lemon wedge.

This dish can be served warm or at room temperature.

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