I had a fairly ginormous brunch yesterday, and was consequently not all that hungry for dinner, but figured I’d better get some vitamins (besides those found in eggs Benedict and a Bloody Mary). I wanted something simple and fresh, which those ingredients could easily provide. Much as I love obnoxiously complicated dishes and weird ingredients, I rarely have time (or energy) for such feats, and tonight I didn’t want much anyhow.
I also had a bunch of bloody gorgeous spinach and Vidalia onions sitting in my fridge, begging for a home on my love handles. I was only too happy to oblige!
What I used:
Half of a medium Vidalia onion
About half a pound of fresh spinach
2 tbs. butter
3/4 tsp. herbes de Provence
½ tsp celery salt
Salt
Black pepper
Fish sauce (optional)
Cider vinegar (optional)
Wash and tear the spinach into a saucepan (don’t dry it fully). Cover the pan and turn on the heat to medium. When the lid gets hot to the touch (there is a reason my fingers have mile-thick calluses!), reduce ton low, and let sit for about three minutes. Now add your butter, herbes, celery salt and regular salt, stirring well. Re-cover and remove from heat, letting it all melt together while you dice your onion. If you want to kick up the flavor a bit, I recommend adding a splash of either fish sauce or cider vinegar here too, depending on your mood.
Once the butter is all nicely melted, remove the spinach to a bowl, using a slotted spoon to keep as much butter as possible in the pan. Set that aside, and return the pan to the stove, turning the heat back on and adding a bit of black pepper. Sautee the onions until they’re as done as you want them (I like ‘nicely caramelized’). When it’s all done, deglaze with white wine.
The finished spinach and the finished onions are each a really tasty dish, and together make a fantastic light dinner. Or a great side dish. Or, if you really must, a stellar burger topping.