Spinach Tacos with Caramelized Onions (from Amy)

10 ounces cleaned spinach
olive oil
1 large white or red onion sliced
3 garlic cloves, finely chopped (I minced)
1 tsp red pepper flakes
1/2 c. chicken broth or water (I used vegetable broth)
salt to taste (I omitted)
12 warm corn tortillas (I used white corn Mission tortillas)
1 c. crumbled queso fresco, feta or goat cheese (I omitted this for myself since I cannot tolerate dairy. The family used feta)
salsa for serving

can add chicken if you would like heartier tacos. (Amy likes it with tofu). I added leftover turkey. 

Heat oil and add onion; cook until golden but still crunchy. Add the garlic and red pepper flakes and stir; add broth or water, salt and greens. Reduce heat to medium-low, cover pan and cook until greens are almost tender (2-3 min) Uncover pan and raise the heat and cook, stirring continually until mixutre is nearly dry. Tast and season with salt if necessary. Serve with warm tortillas, crumbled cheese and salsa.


I found that I had to add more spinach :-)