salt and pepper to taste
1/2 red onion, trimmed and halved
3 cloves garlic, minced
1 tablespoon olive oil
3 carrots, sliced
1 (28 ounce) can sliced water chestnuts or other red potato salad
1 cup chopped scallions
Place red onion in large bowl. Add garlic and oil and mix well. Stir in carrots and water chestnuts. Heat 4 tablespoons of olive oil in skillet over medium heat or until lightly browned.
Add onion, garlic, olive oil, carrots and scallions. Continue cooking until veggies are tender, about 10 minutes.
Reduce heat to low and add potatoes, cucumber, onion and salt and pepper to taste. Return spinach to pot and cook over medium heat until tender.
⭐ ⭐ ⭐ ⭐ ⭐