Ingredients

1 Tbsp. olive or vegetable oil
8 medium green onions with tops, finely sliced
3 Tbsp. firmly packed brown sugar
1 tsp. flour
1/8 tsp. salt
dash ground cayenne pepper
3 Tbsp. red wine vinegar or cider vinegar
2 Tbsp. water
6 C. bite-size pieces romaine
6 C. bite-size pieces fresh spinach

Cooking Instructions

In a 12″ skillet, heat the oil over moderate heat. Add the green onions and cook for 3 minutes or until tender. Stir in the brown sugar, flour, salt, and red pepper. Add the vinegar and water. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Remove from heat. Add the romaine and spinach. Toss for 30 to 60 seconds or until the greens just start to wilt. Makes 4 servings.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)