2 tablespoons olive oil
1 large shallot, sliced thin
2 pounds (or 3 10-ounce bags)fresh spinach, washed and stems discarded
salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Add shallot and sautee until it just begins to turn golden. Add spinach and cook, stirring frequently, until it is limp and bright green. Season with salt and pepper to taste. Serve.
4 to 6 servings