Spinach with Sweet Red Onion
large red onions, halved and sliced (3 cups)
cup red wine
cup grenadine syrup or boysenberry syrup
5 ounce package fresh baby spinach (16 cups)
Salt and black pepper to taste
- In a large nonstick skillet cook the onions in hot butter for 5 to 8 minutes or until tender, stirring occasionally. Add the wine, sugar, and salt. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until most of the liquid has evaporated and liquid is syrupy.
- Meanwhile, place the spinach in a very large serving bowl. Spoon the onion mixture over spinach. Toss to combine. Season to taste with salt and pepper. Serve immediately.
Nutrition Facts(Spinach with Sweet Red Onion)
- Per serving:
- 88 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 1 g monounsatured fat),
- 7 mg chol.,
- 153 mg sodium,
- 12 g carb.,
- 3 g fiber,
- 4 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet