Sautéed Spinach


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*