Jan 27, 2009
I haven't made this particular recipe but I have been making one similiar to it. I read the reviews and a lot said it was too oniony and not enough pecan. I actually use more onion and spinach but instead of chopping the onion and only cooking til tender, I caramelize the sliced onions first with butter or olive oil and a pinch of sugar. Then add the spinach, omit the water, then add pecans. The sweetness of the caramelized onions works really well with the nutty flavor of pecan and the spinach absorbs both flavors. My 2 yr old and 4 yr old love to eat their spinach this way!
—tanya
