- 10 ounces fresh spinach
- 1 medium onion
- 2 tomatoes
- 1 red bell pepper
- 2 tablespoons olive oil
- 2 chicken bouillon cubes (recommended: Maggi)
- 1 teaspoon white pepper
Wash and drain spinach leaves, removing any thick stems. Slice onions, tomatoes and red peppers into strips.
Heat oil in a saute pan. Add onions and peppers and cook until wilted. Add tomatoes and cook. Crumble bouillon cubes into pan and add spinach with whatever water clings to the leaves. Cook until spinach wilts. Season with salt and white pepper, to taste
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