Simple Spinach

Plenty for 2 who aren't fooled by the raw food hype

INGREDIENTS:
3 Tablespoons finely chopped shallots
2 Tablespoons butter
12 ounces of organic baby spinach (or 2 of those nifty, ready-to-go bags)
1/4 tsp kosher salt
1 Tablespoon Dijon mustard

DIRECTIONS:
1. Place the shallots in a large skillet pan. Melt 2 tablespoons of butter over medium-low heat and sautee the shallots until they soften and become translucent - about 5 minutes.
2. Lower the heat to low and place all of the baby spinach in the pan and cover the skillet with a lid or with another pan. When the spinach begins to wilt, add the salt and Dijon mustard, stirring until all of the spinach is wilted. Don't overcook!

*Spinach is an iron rich food. Two types of iron can be absorbed by the body: heme and nonheme iron. Grains and veggies and most meats contain nonheme iron. Iron is more readily absorbed by the body when combined with vitamin C. Unfortunately, spinach also contains a chemical called oxalate which decreases the body's ability to absorb iron. Nevertheless, spinach still provides us with many nutrients and has high levels of calcium - Popeye's guns are a testament to this veggie's awesome power.

Recipe by Cristina Paul