Mom's Light Spinach Salad

Wash and separate the spinach leaves

Put it in a pan and bring to low heat

Cover the pan and let it cook until the leaves become wilted

Remove from heat, drain the liquid that forms and chop the leaves

Heat the olive oil in an anti-stick skillet and sauté the chopped onion

Add the spinach and season with salt and black pepper

Mix well and turn off the heat

Halve the mom's papaya horizontally, discarding the seeds

In the center, place the cooked spinach and let it cool

Serve as an entrance at room temperature.