Photo Credit: Jackie Newgent
Eating for one? Here’s a quick and simple salad just for you. You won’t actually cook the spinach; it’ll just be warmed and delicately wilted. Interestingly, you’ll be able to better absorb the non-heme iron in spinach by enjoying the vitamin C-containing tomatoes along with it!
INGREDIENTS
SERVES 1
-
2 tsp Olive Oil, Extra Virgin
-
1 clove garlic
-
1 1/2 cups Cherry Tomatoes
-
1 tbsp Aged Balsamic Vinegar, Sweet Vinegar of Modena
-
2 cups Fresh Baby Spinach
-
1/8 tsp Sea Salt
-
1/8 tsp red pepper flakes
DIRECTIONS
1
Heat the oil in a skillet over medium. Add the garlic and cherry tomatoes (or grape tomatoes) and cook while stirring until the garlic is golden brown and tomatoes are heated through, about 4 minutes. Remove skillet from heat.
2
Add the balsamic vinegar, spinach, salt, and pepper flakes to the skillet and quickly toss to coat.
3
Immediately transfer to a plate and serve warm.