Sauteed Spinach

Sauteed Spinach

6 to 8 ounces fresh spinach, stems removed
1 large shallot, peeled, halved and sliced thinly
1 tablespoon olive oil
salt and pepper, to taste

Wash spinach well; dry in a salad spinner or a large kitchen towel. In a large saute' pan, heat the oil over medium high heat and saute' the shallot until it begins to brown nicely. Add the spinach, season with salt and pepper, and toss and flip until just wilted, 2 to 4 minutes. Serve immediately.
Makes 2 servings.