This dish is so easy, and uses minimal ingredients, that it's perfect for anytime. Serve as a side dish with chicken or lean pork, or pair it with rice or pasta for an entree. It's even better the next day!
2tablespoonHoney(or Maple Syrup for a vegan option)
1tablespoonDried Basil
2teaspoonDried Oregano
6-10ozFresh Spinach
Instructions
In a large skillet, heat the olive oil over medium heat. Add the sliced onion, and sauté until softened and beginning to brown, about 5 minutes.
Add the minced garlic, and continue to sauté 2 minutes more.
Add the water, balsamic vinegar, honey, and herbs. Stir to combine well.
Bring to a simmer, reduce heat to low, cover, and continue to cook until the onions are very soft, and the liquid has reduced by about half and has thickened, about 15-20 minutes. Stir occasionally during this time.
Add the spinach to the skillet, cover, and allow to wilt; about 3-5 minutes more.
Stir to combine the black beans and spinach. Serve over cooked rice, quinoa, or whole grain pasta, and top with chiffonade cut fresh basil and/or parmesan cheese.