- 1 cup low-sodium chicken broth
- 1 small yellow onion, chopped
- 1/4 tsp rep pepper flakes
- 1 1/2 lb fresh spinach, trimmed
- 1 tbsp white wine vinegar
- In a large heavy saucepan, heat the chicken broth, onion and re pepper flakes until the broth bubbles gently; cover and simmer for 3 minutes.
- Add the spinach, cover and cook over moderate heat for 5 minutes or until the spinach has wilted. Sprinkle with the vinegar and toss.