This healthy Italian side dish is filled with the bright flavors of the Mediterranean. Tender sautéed baby spinach, quality olive oil, briny Kalamata olives and tart sun-dried tomatoes combine to make a quick sauté perfect for your favorite Italian main dish. A splash of balsamic vinegar at the last moment rounds out the flavors with a bold, tangy bite.
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Sautéed Spinach with Sun-Dried Tomatoes, Olives & Balsamic Vinegar
Ingredients:
- 2 shallots, peeled and thinly sliced
- 2 lbs. baby spinach
- Olive oil
- Pinch of crushed red pepper flakes
- Salt and pepper
- ¼ cup sun-dried tomatoes, packed in oil, julienne cut
- ½ cup Kalamata olives, drained
- Splash of balsamic vinegar
Directions:
- Heat the oil and red pepper flakes in a large, straight-sided sauté pan over medium heat. Add in the shallots and cook for 2 minutes. Add in the spinach, a little bit at a time to fit in the pan, and season with ½ teaspoon salt and a grinding of black pepper. Cook all of the spinach until it is wilted; add in the tomatoes and olives; remove from the heat and add in the splash of balsamic vinegar. Serve warm.
Tagged: balsamic vinegar, Italian, Kalamata olives, olives, sauteed spinach, shallots, side dish, spinach, sun dried tomatoes, vegetarian
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