This recipe is pretty basic, but feel free to add more to it. I can see adding mushrooms while the onions are cooking.Frozen spinach will work in a pinch, and baby spinach works well also.The batch I made for the photos show the stems and onions cut rather big, but if you prefer, trim the stems off and mince the onions so they are less visible in the dish. Another option is to add the onions to a food processor and pulse a few times. You can also pulse the spinach in a food processor to mince it as well.
3 to 4bunches of spinachor about 32 ounces (906 g)
1cup150 g onion, finely chopped
4garlic clovespeeled and minced
1cup237 ml cashew cream (recipe below)
Chop the spinach into bitesize pieces and set aside.
Heat a saucepan or stockpot over medium-low heat and add the olive oil.
Add the onions and sauté for a few minutes, or until the onions are starting to soften.
Add the garlic and sauté for another minute or so.
Add the spinach to the onion mixture and cook while stirring occasionally, for a few minutes, or until the spinach is wilted.
Turn the heat off and blend in the cashew cream.
Serve hot or warm. Store leftovers in the refrigerator for a few days.