Gently warm the oil in a skillet that has a tight-fitting lid. When oil is hot, add onions, stir briefly with spatula, turn burner down to medium-low and cover. Add a splash of water, salt and black pepper. Simmer for 20 minutes, stirring occasionally. Add water if onions are sticking to the bottom of the skillet.

Meanwhile, cover the bottom of a medium stockpot with water and add a pinch of sea salt. Bring to a boil.

Rinse spinach, add to the stockpot, cover and reduce heat to low. Braise greens for 5 minutes. Depending on availability and preference, you can substitute kale, collards or Swiss chard. If so, braise for 10 minutes.

Drain any remaining water from greens, add to onions and stir well to incorporate. Turn off the heat and purée, either with an immersion blender or in a blender.

Enjoy mixed with cooked rice and kasha, as a delicious sauce for salmon or white beans, and mixed with yogurt as a tortilla filling. Keeps refrigerated for 4 days.

Healing properties:

Dark, leafy greens—These iron-rich, fiber-filled foods stimulate the bitter flavor on the palate, which encourages bile production, thereby strengthening digestion and aiding liver rejuvenation.

Onions—anti-microbial; anti-bacterial; contain oligosaccharides, which stimulate growth of healthy bifidobacteria in both the small and large intestines and help maintain balanced intestinal flora.