SAUTÉED SPINACH AND CARAMELIZED ONIONS #vegetarian #protein

In the event that you adore vegetables with a ton of flavor, this is unquestionably the side dish for you! To begin off with, there's the umami: umami is now and again depicted as the "flavor of protein:" it's the rich "substantiality" that you can taste in certain appetizing sustenances like tomatoes, mushrooms, and restored meats like bacon. Synthetically, the umami taste originates from a compound called L-glutamate: both spinach and mushrooms are rich sources, so you're truly getting a one-two punch here.

In addition, the caramelized onions include significantly more wealth: remember to rub up all the little bits of flavor on the base when you deglaze the skillet! A mix of coconut oil and ghee for the cooking fat tones down the nutty kind of the ghee simply enough that it supplements the vegetables pleasantly.

This spinach would run actually well with practically any fundamental protein: it can stand its ground with more extravagant cuts like steak, however it could likewise add somewhat more oomph to lighter meats like chicken or fish. Or then again attempt it with eggs for a simple and flavorful approach to get some more vegetables in at breakfast time.

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Ingredients

• 3 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;

Preparation

1. Heat the coconut oil and ghee over a high heat in a skillet.
2. Add the sliced onions and garlic, and cook for about 10 minutes, stirring constantly.
3. Reduce the heat to medium-low and continue cooking the onions for 20 more minutes, still stirring frequently.
4. Add the balsamic vinegar to deglaze the pan.
5. Add the sliced mushrooms and season to taste with salt and pepper; cook until the mushrooms are tender but not mushy.
6. Add the spinach. Stir on low heat just until the spinach wilts, and serve.

For more detail : bit.ly/2Fj9hiy

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