Sauteed Spinach with Sweet Vidalia Onion

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A favorite dish served at Conch Republic Seafood Company features callaloo (KAL-lah-loo), an edible green leaf widely used throughout the Caribbean. Our tasty version uses spinach, which is available everywhere.

Ingredients:

2 tablespoons olive oil
1 Vidalia onion, thinly sliced
3 6-ounce bags prewashed
baby spinach
Salt and freshly ground
black pepper

Instructions:

In a large saute pan, heat oil over medium heat. Add the onion and cook for 5 to 7 minutes or until translucent, stirring occasionally. Add the spinach; cook for 2 to 3 minutes or until wilted. Season to taste with salt and pepper

Servings: 6
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Cookbook Recipes from the Road

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