1 ½ pound spinach
¼ cup chopped shallots
2 tablespoon Olive oil
1 tablespoon EPIS
Rinse Spinach and use a salad spinner to dry.
Heat Oil in a skillet on medium heat. Add shallots and EPIS, cook for 1-2 minutes.
Add spinach, a handful at a time and toss with a tong. Cook for 2-3 minutes or until spinach is wilted and bright green.
If there is a lot of water, turn up the heat for a minute.
*You can add mushrooms and bell peppers or use Kale or collard green instead of spinach*