Spinach with Caramelized Onions

Name: Spinach with Caramelized Onions (Sabanekh bi Zeyt (sa-ban-nickh bee zeyt))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: ¼ teaspoon coarsely ground pepper; ¼ cup and 1 tablespoon extra-virgin olive oil, divided; (You can substitute 2 pounds fresh spinach for the frozen: Rinse, dry, and cut into ½-inch strips, and steam until it begins to wilt; then squeeze out half the liquid.); 1 pound frozen cut leaf spinach, thawed with half the moisture removed; ¼ cup and 1 tablespoon freshly squeezed lemon juice, divided; 1 tablespoon lemon zest; ½ teaspoon and ½ teaspoon salt, divided; 2 cups (well-packed) sliced yellow onions (⅛ inch)

Sabanekh bi Zeyt (sa-ban-nickh bee zeyt)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Caramelized onions sautéed with spinach and lemon draw out a sweet and tangy flavor. A topping of caramelized onions completes this dish. It is best served at room temperature.

Ingredients

For the Spinach with Onions

¼ cup and 1 tablespoon extra-virgin olive oil, divided
2 cups

Asia
Lebanon
Side dish
Gluten-free
Mediterranean
Vegan

Method

Prepare Ahead

You can prepare this up to 2 days in advance and refrigerate. Store the onions for the topping separately. Serve as directed.