I based this recipe on one similar to it from "Lebanese Mountain Cookery" by Mary Laird Hamady.  I added some garlic and red currants. It is so delicious and simple to prepare.

1/4 cup olive oil

1 cup roughly chopped red onion

1 clove of garlic, minced

1 pound of fresh spinach

Salt and freshly ground pepper

Juice of one lemon

red currants (optional, but tasty and pretty-toasted pine nuts and golden raisins would also be nice)

Serve slightly chilled or at room temperature