Let’s start with the humble onion…

My Mother instilled in me the cooking basics. I was lucky enough to have been around and lucky that she was so passionate about home cooking. She taught me that almost every meal can commence with an onion, from curries to hot salads to bolognese sauce. Onions are loaded with numerous health benefits, and scientists are still discovering how beneficial this vegetable really is. They're a very good source of vitamin C and B6, iron, folate, and potassium. The manganese content in onions provides cold and flu relief with its anti-inflammatory abilities. Onions are so very versatile, they can be roasted, fried, sautéed, boiled and eaten raw! 
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So how do you prepare a meal with an onion starter?  
Here’s one idea that may work for you.  
I call it the “making spinach yummy"
In a deep frying pan or Wok, add one rough wedged onion and fry in olive oil until tender and translucent. Once almost cooked, sprinkle with salt and pepper and then add a dab of butter, they should look a bit brown. Add roughly cut spinach or kale (as much as you like) place a lid on the pan for a few minutes or until the spinach reduces in size. If you want to add more colour you could include a red capsicum to the frying process prior to adding the spinach. What you are after is what I call a "fry-steam" - just keep mixing the greenery until your're happy with the consistency - it should be moist but not too wet. 
Serve immediately whilst hot, with an option for guests to add shredded cheese, like parmesan.  Keep it simple - keep it healthy - keep it easy!