Sautéed Spinach

This recipe serves:  4 6 8

1 teaspoon olive oil
2 pounds spinach
salt to taste
freshly ground black pepper
splash sherry vinegar
1. Wash the spinach and shake off any excess water. Remove any tough stems.

2. Heat the oil in a heavy bottomed pan over medium heat.

3. Add the spinach and toss quickly until the greens are just wilted, about 30 seconds. Sprinkle the spinach with the sherry vinegar and toss.

4. Divide evenly on 4 warmed plates.

Serving Size: about 3/4 cup

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