Ingredients3 onions, sliced;
3 cups spinach or baby spinach;
1 tbsp. balsamic vinegar;
10 mushrooms, sliced;
3 garlic cloves, minced;
1 tbsp. coconut oil;
1 tbsp. ghee;
Sea salt and freshly ground black pepper;
Sautéed spinach preparation
Heat the coconut oil and ghee over a high heat in a skillet.
Add the sliced onions and garlic, and cook for about 10 minutes, stirring constantly.
Reduce the heat to medium-low and continue cooking the onions for 20 more minutes, still stirring frequently.
Add the balsamic vinegar to deglaze the pan.
Add the sliced mushrooms and season to taste with salt and pepper; cook until the mushrooms are tender but not mushy.
Add the spinach. Stir on low heat just until the spinach wilts, and serve.