Fresh spinach becomes tender when combined with warmed ingredients, causing it to wilt slightly. This recipe tastes best immediately after it has been assembled, when the onion is still warm. The avocado is delicious, but optional.
- 3 Tbls. fresh lemon juice
- 3 Tbls. olive oil
- 2 cups thickly-sliced onion rings (any type of onion is fine)
- 1 1/2 tsp cumin seeds
- 1/2 pound cleaned, stemmed spinach (in a large bowl)
- 1/2 tsp Bragg's liquid aminos
- paprika or cayenne
- 1 small ripe avocado (optional)
- Pour the lemon juice onto a plate. Peel and slice the avocado, then place the slices in the lemon juice, and turn over until they are well-coated. Set aside. Heat the olive oil in a medium-sized skillet. When it is hot, add the onion rings, and cook over medium high heat for 3-5 minutes. Sprinkle in the cumin seeds and cook for just a minute longer. Add the hot onion and cumin to the spinach, and toss until thoroughly mixed. The spinach will begin to wilt upon contact. To speed this process along- and to be sure to include every last drop of the flavourful oil- you can add some spinach directly to the pan and swish it around a little, then return it to the bowl. Sprinkle in the Braggs as you toss. Gently mix in the avocado.