Balsamic Spinach


1 small bunch spinach
2 tablespoons olive oil or chicken broth
zest of 1 lemon
balsamic vinegar to taste
salt and pepper to taste

Rinse and drain spinach. Zest lemon. Heat large sauté pan with olive oil or chicken broth on medium heat. Sprinkle with water droplets to test heat. When it sizzles, add spinach and sauté until just wilted. Remove from heat immediately. Drizzle with balsamic vinegar, add salt, pepper, and lemon zest. Toss and serve. Goes well with teriyaki chicken and wild rice.