Recipe By: Alice Morrow
- 2 large packs of baby spinach
- 1 (8-oz.) container pico de gallo
- ½ red onion, sliced
- Juice of 2 lemons
- Sea salt
- Targil’s Ground Four Peppercorn Melange
- Olive oil
- In large skillet, heat olive oil that covers bottom of pan.
- Add onions and sauté for 1-2 minutes.
- Add the pico and spinach. Stir constantly. Spinach will wilt pretty fast. If you want to put lid on it to steam it faster, go ahead. Season.
- Squeeze fresh lemon juice on it before serving.