Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3 to 5 minutes. Add the spinach and toss to wilt, about 1 minute. Sprinkle with seasoning and lemon juice. Transfer to a serving bowl and serve.;
Mix all the ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy of Paula Deen (TIE pg. 43)