ield: about 1 pint or 4 servings

2 tablespoons low sodium chicken stock
2 tablespoons finely chopped shallots or onions
1/2 teaspoon salt
1 teaspoon garlic
1 pound spinach, washed, tough stems removed
1/8 teaspoon freshly grated white pepper
2 tablespoons toasted pine nuts

In a large pan, heat the stock on medium-high heat. Add the shallots, garlic and half of the salt and cook until tender, 1 minute. Add the spinach and saute, occasionally stirring, until wilted, 4 to 6 minutes. Season with the remaining salt and pepper and garnish with the pinenuts.

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