8 cups torn fresh baby spinach leaves
1/3 cup dried apricots, snipped
1 Tablespoon extra-virgin olive oil
1 clove garlic, thinly sliced or minced,(1/2 teaspoon minced)
4 Tablespoons balsamic vinegar
freshly ground black pepper
2 Tablespoons slivered almnds, toasted
If desired remove stems from spinach. In a large bowl combune spinach and apricots, set aside.
In a 12" skillet heat oil over mediumheat. Add garlic; cook and stir until golden. Stir in balsamic vinegar. Bring to boiling; remove from heat.
Add spinach mixture to vinegar mixture. Return to heat. Toss mixture in skillet about 1 minute or just until spinach is wilted.
Transfer spinach mixture to a serving dish. Season to taste with kosher salt and pepper. Sprinkle with almonds.
- Per Serving
- 6 g (sat 1 g)
- 0 mg
- 113 mg
- 9 g
- 7 g
- 3 g