2 pounds fresh spinach leaves, washed and dried
1 medium fennel bulb
1 medium red onion, sliced thin
1 tablespoon olive oil
Heat olive oil in a large skillet. Add sliced onion and sautee until soft and beginning to carmelize. While onion is cooking, cut fennel. Slice bulb in half vertically. Cut into ¼ inch strips and then cut those strips in half. Add fennel to onion and stir to combine. Add ¼ cup of water and cook for 5 minutes or until fennel is tender.
Add spinach and cook until spinach is wilted, adding more water or oil as needed. Season with sea salt and fresh pepper.
Taken from Glorious Greens cookbook