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Categories:
fresh baby spinach leaves apricot extra-virgin olive oil garlic balsamic vinegar kosher salt fresh ground black pepper slivered almonds
Viewed: 36 - Published at: 5 years agoIngredients
- 8 cups fresh baby spinach leaves, torn
- 13 cup dried apricot, snipped
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, thinly sliced
- 4 teaspoons balsamic vinegar
- kosher salt
- fresh ground black pepper
- 2 tablespoons slivered almonds, toasted
Method
- Remove stems from spinach if desired.
- Combine spinach and apricots in a large bowl and set aside.
- In a 12-inch skillet heat oil over medium heat.
- Add garlic, cook and stir until golden.
- Stir in balsamic vinegar.
- Bring to a boil and remove from heat.
- Add spinach mixture to vinegar mixture and return to heat.
- Toss the mixture in a skillet for about 1 minute or until spinach is just wilted.
- Transfer spinach mixture to a serving dish and season with salt and pepper.
- Sprinkle with almonds and serve immediately.
