Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 low-sodium vegetable bouillon cube or equivalent paste (gluten-free if needed)
½ cup water
1 pound baby spinach (bundled spinach/ kale, Swiss chard)
6 tablespoons cream (dairy or non-sweetened vegan or coconut cream)Note - we used Silk heavy whipping cream alternative (dairy free)
pinch of salt
Garnish
Black pepper
Lemon
Directions
1
In a large pot or pan, sauté a medium-sized, yellow or white onion in 2 tablespoons olive oil until translucent.
2
Dissolve vegetable bouillon cube or paste into 1/2 cup of hot water. Pour the broth into the pot.
3
Add 1 pound organic baby spinach (or bundled spinach, Kale, or Swiss Chard), and place a lid on the pot.
4
Cook over medium heat, stirring occasionally until the greens are wilted and no longer crunchy.
5
Add 5-6 tablespoons cream.
6
Before serving, squeeze fresh lemon juice over the greens to taste and add freshly ground pepper.
Enjoy!
Serves 3