Chili spinach with balsamic vinegar and honey

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 to 2
Author Connie Veneracion


  • 2 tablespoons butter
  • 1/4 cup chopped onion (you want a regular chop here; see illustrated guide on chopping)
  • 2 to 3 bird's eye chilies thinly sliced into rings
  • salt and pepper to taste
  • large handful baby spinach rinsed and drained well
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 egg fried or poached, seasoned with salt and pepper
  • toasted nuts (I used cashew but feel free to substitute some other nut)


  • Melt the butter in a pan. Sweat the chopped onion and chilies with a bit of salt and pepper until softened.
  • Turn up the heat. Add the spinach to the pan. Sprinkle with more salt and pepper. Cook, uncovered, over high heat, turning the spinach over often, until the mixture is almost dry.
  • Pour in the balsamic vinegar and honey. Continue cooking for another minute.
  • Taste and add more salt and pepper, as needed.


To assemble the dish in the photo: Spread rice on a plate. Top with the spinach; drizzle in a tablespoonful or so of the sauce. Arrange the egg on top of the spinach. Sprinkle with toasted nuts.
For a vegan version, substitute cooking oil for the butter and omit the egg.