• 4-5 cups frozen spinach
• 1-2 tablespoon peanut oil
• 1-2 tablespoon red pepper flakes
• 1/4 cup cider vinegar
• 1/4 cup vegetable stock
• 3 teaspoons minced garlic
• 2 small onions, chopped
• 1/2-2 teaspoon Tabasco sauce, to taste

DIRECTIONS: Saute the onions, garlic, and about half the pepper flakes in peanut
oil until golden and aromatic. Add the spinach and half the vegetable broth. Saute until broth is mostly evaporated. Add the remaining pepper flakes and all the vinegar. Saute until flavors are well combined. Add remaining vegetable broth if more saute liquid is needed or if a ‘soupier’ texture is desired.