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Credit: Josh Page, line cook, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014
1 oz. olive oil
2 oz. spinach
Salt and pepper to taste
1. Heat medium-sized saute pan over medium heat.
2. Add oil; sweat shallots and fennel until translucent.
3. Add spinach; saute over medium-high heat.
4. Season to taste; remove from pan. Drain over paper towel lined sheet pan.
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