INGREDIENTS:
1 bunch spinach, stems removed and washed 1 small onion, diced finely 1 large clove garlic, minced Light flavored olive oil as needed 2 tablespoons red wine vinegar 1/8th teaspoon (or less-as needed) cinnamon, preferably “Mexican” or true cinnamon 1-2 tablespoons unsalted butter Salt and pepper to tasteMETHOD:
Heat a 10-inch sauté pan over medium heat. When hot, film liberally with oil and wait for it to heat up. Add the onions and toss to coat with the oil. Cook, tossing every few minutes, until softened and clear.
Add the garlic and half the cinnamon, and stir to combine. Cook until garlic is softened and aromatic, but don’t let it color.
Add the butter and when it stops foaming add the vinegar and reduce by half.
Add the spinach, turning with tongs to coat with the oil and vinegar, and the alliums in the pan, and dust with the rest of the cinnamon. Cook gently to wilt the spinach. When it is just tender, serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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