This recipe for Sautéed Spinach and Onions is from my mother's kitchen. I remember eating this dish when I was growing up. It is easy to make and it can be ready in 15 minutes. I like to prepare this in the springtime using hard-boiled Easter eggs. This is why in the picture above the egg whites have a tinge of food color.
3 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
1 clove of garlic, minced
1 pound of baby spinach well washed and drained
3 Tablespoons of white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 or 2 hard-boiled eggs, sliced
Melt the butter in a 4-quart Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 3 to 5 minutes. Add the spinach and toss until it is wilted, about 1 minute. Sprinkle with salt, pepper and vinegar to taste. Transfer to a serving bowl and garnish with slices of hard-boiled egg.
One pound of raw spinach will fill the Dutch oven, but as the spinach wilts it will reduce to one quarter of its original volume.