9 Ounces of spinach, full size or baby
1/2 Cup minced sweet onion
2 Tablespoons olive oil
Rinse spinach and pick out wilted pieces. If you have full size spinach, rough chop it. If you have baby spinach, you do not need to chop it.
Mince sweet onion until you have half a cup.
Put spinach and minced onion in a skillet and stir in two tablespoons of olive oil. Place over 3/4 heat and stir frequently as spinach wilts. Add any extra uncooked spinach as the spinach in the pan reduces.
The spinach is done when it’s dark green and wilted. Do not scorch.