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Garlic White Beans With Red Onions & Spinach (pareve)

2 tablespoon olive oil
2 tablespoons balsamic vinegar
2 bunches spinach (about 1 pound), washed
2 15-ounce cans white beans (cannellini beans), rinsed and drained
salt to taste
2 cloves garlic, minced
1 red onion, peeled, halved and sliced
freshly ground black pepper

Heat the olive oil in a large skillet over medium heat. Add the red onion, season lightly with salt and pepper and cook for 2 minutes. Add the garlic and continue cooking until the onion softens, about 5 minutes. Turn up the heat and cook until the onion turns light brown on the edges.  Lower the heat to medium, add the white beans and cook until the beans are thoroughly heated.  Add the spinach and balsamic vinegar. Continue cooking until the spinach is just wilted. Adjust the seasonings and serve. Serves 4.