- 2 teaspoons Olive Oil
- 1 teaspoon Truffle Noir, Salts of the 7 Seas
- 2 Tablespoons Butter
- 18 ounces Fresh Spinach
- A couple of Sun Dried Tomatoes
- 1 minced Garlic Clove
- Tellichery Peppercorn, Salts of the 7 Seas
Combine olive oil and Truffle Noir. Let sit for one hour. Saute garlic and sun dried tomatoes in butter. Add spinach gradually and cook just long enough for spinach to wilt. Drizzle with olive oil/Truffle Noir combination and mix. Sprinkle with freshly ground peppercorns to taste. Serve immediately.