Ingredients

15 ounce baby spinach
1 shallot, diced
1 tablespoon olive oil
Salt and ground black pepper, to taste

Preparation

* Cook shallots in olive oil on a medium heated pan until translucent.

* Add spinach and some salt and pepper to taste. Stir for 3 minutes or until leaves are wilted.

Tip: You may also add freshly squeezed lemon juice for a tangy twist.

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