Sautéed Spinach and Onions
This is one of the fastest, tastiest ways you can serve spinach. We probably make it a few times a month. Just start tossing a bag of spinach into the shopping cart every week and you’ll see what we mean. This side also goes great with Smothered Pork Chops and Rice Bake (page 22) and Pecan Catfish Fish Sticks (page 160).
Recipe information
Yield
serves 4
Ingredients
3 tablespoons unsalted butter
1 small onion, halved and thinly sliced
One 9-ounce bag (about 14 cups) baby spinach
3/4 teaspoon The Lady’s House Seasoning (page 7)
1/2 teaspoon freshly squeezed lemon juice, or more to taste
Preparation
Step 1
Melt the butter in a skillet over medium heat. Add the onion and cook for 3 to 5 minutes, or until softened.
Step 2
Add the spinach. Toss to wilt, about 1 minute. Sprinkle on the house seasoning and lemon juice and serve.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
