1 c. chicken broth
1 sm. onion, chopped
1/4 tsp. red pepper flakes
1 1/2 lb. fresh spinach
2 tbsp. white wine vinegar

In a large heavy saucepan, heat the chicken broth, onion, and red pepper flakes until the broth bubbles gently; cover and simmer for 3 minutes. Add the spinach, cover and cook over moderate heat for 5 minutes or until the spinach has wilted. Sprinkle with the vinegar and toss.