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Wash spinach and drain in a colander. Place in a sauce pan with only water clinging to leaves, cover and cook until wilted, 4-5 minutes. Place in colander and drain as much as possible. Add salt, olive oil, and a generous dash of Black Currant Vinegar. *If not available, substitute red wine vinegar or sherry vinegar Black Currant Vinegar is available from the following sources:
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