- 1 tablespoon olive oil
- 1 shallot, diced
- 1 (10 ounce) bag baby spinach leaves
- kosher salt and freshly ground pepper to taste
- In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.