I can eat sauteed spinach all day, everyday. It is super easy, healthy, flavorful and versatile. It can be used as a side, as a bed for a protein such as salmon, can be used as a stuffing, or as a whole meal. I crave this over and over again – hey I guess it is better than craving pizza!

Sauteed Spinach

Baby spinach leaves, washed and dried – you will need a good bit of spinach as its volume is significantly reduced after cooking
3-4 cloves garlic, minced
1-2 large shallots, thinly sliced
Crushed red pepper *optional, I tend to not add it
Salt
Fresh ground black pepper
Dash of white wine (sub chicken broth if you have no white wine)

Heat a dab of olive oil in a large, high walled skillet. Saute garlic and shallots (properly seasoned) until glassy then hit with a nice pull of white wine (depending on how much spinach you are using decrease or increase the amount of wine added). Once the wine cooks off, add the spinach to the pan and allow to wilt. Pepper and serve.