11 oz. fresh baby spinach
1 tbsp. Red Boat Fish Sauce (or I/4 tsp. Tamari)
1 tbsp. butter
Wash spinach leaves thoroughly.
Place spinach in non-stick pot.
Heat to evaporate excess liquid, stirring often.
When spinach stems are tender, drain excess liquid.
Add Red Boat Fish Sauce (or Tamari) and butter.
Heat for 1 minute.