Spinach Onion Salad

1 large bag prewashed baby spinach
1 large red onion
1 clove garlic, minced
1 teaspoon oil
1 teaspoon butter
1 teaspoon salt
1 teaspoon pepper flakes
2 teaspoons red wine vinegar

Thoroughly wash and dry baby spinach. Slice onions into thin strips. Mince 1 clove of garlic. Heat butter and olive oil in a large skillet. Sauté onions and garlic over medium heat until onions become translucent, about 5-7 minutes. When onions are soft and translucent, season with salt and pepper. Use the vinegar to deglaze the pan. Turn off heat and add the spinach. The heat of the pan and the onions will wilt the spinach without overcooking the greens.