The Fifty-Seventh Presidential Inauguration on January 21, 2013 presented by the Joint Congressional Committee on Inaugural Ceremonies.

Sautéed Spinach

Served at the Inaugural Luncheon, 2013


  • 8 ounces baby spinach
  • 1/4 cup shallot, minced
  • 1/2 tablespoon olive oil
  • 1 pinch sea salt
  • 1 pinch cracked black pepper


  1. Pre heat a large heavy bottom sauté pan on high heat.

  2. Sauté shallot in oil until tender.

  3. Add the baby spinach and season with salt and pepper cooking only until spinach leaves are wilted.  Remove from pan and hold warm.

Additional Information

  • Course:
  • Servings: 4 servings