Sinatra's Spinach

• 1 (1-pound) can whole-leaf spinach
• 3 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped red onion or other mild onion

1. Drain the spinach and place in a serving dish.
2. Drizzle with the oil and toss to coat.
3. Sprinkle with the onion.

wholeleaf spinach, extravirgin olive oil, red onion

Taken from cooking.nytimes.com/recipes/11647 (may not work)