Wilted Spinach

1 pound fresh spinach

4 scallions sliced

½ cup red bell pepper, small dice

2 tablespoons cooking oil

¼ cup sherry vinegar*

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

*Use white wine vinegar as a substitute.

Clean spinach or use pre-washed and trimmed spinach.  Heat a skillet and add the oil.  Sauté the bell pepper and scallions until lightly browned.  Add the vinegar, then the spinach by a handful each.  Stir constantly to coat and wilt the spinach, about 3 minutes.  Remove from the heat and the salt and pepper and toss to combine.  Serve immediately, or chill for one hour for a cold salad.

Use Swiss Chard or mustard greens, if preferred.