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WILTED SPINACH WITH BUTTER AND WINE

3 tablespoons butter, but into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
salt, pepper

Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic. Melt butter into pan.  Add garlic paste to the pan and the spinach in bunches. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or two. Season spinach with salt and pepper and serve.

This recipe is a Rachel Ray recipe.



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