So, I'm hoping my cooking friend from last night will chime in... but I want to elaborate more on the wilted spinach side dish she made that was so delicious. I want to try to make this at home.
She said she started by caramelizing onions (in long, thin slices) in a little bit of butter, then tossing in the spinach and a little water and letting it wilt. So simple, so delicious.
My question -- if I try to recreate this myself, can I use olive oil instead of butter? That should have the same effect, I hope, and it's better fat for you. This may be a new use for those pre-diced onions from Safeway.
It reminded me of my favorite tapa from Jaleo... the sauteed spinach with raisins and pine nuts. OMG, that's so delicious. If I wasn't intimidated at the idea of roasting pine nuts myself, I'd love to make buckets of that at home, too!