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Wilted Spinach

1/3 cup vegetable broth (chicken or beef broth is fine)
1 teaspoon minced garlic
2 bunches fresh spinach leaves, washed and shaken and de-stemmed
1 tablespoon butter, if desired
salt and pepper to taste

Heat the broth and garlic in a large pot over high heat until boiling. Add the wet spinach leaves and cook, stirring constantly, for several minutes until the spinach wilted down, but still keeping its vibrant green color. Add butter, if desired. Salt & pepper to taste. Drain any remaining liquid. Serve.


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