Sautéed Baby Spinach with Apricots and Olives


  • 15 minutes
  • 10 minutes
  • 24

Ingredients You Need

  • 12 cloves garlic, minced

  • 1/4 cup olive oil

  • 1 quart (4cups) Lindsay® California Ripe Pitted Olives, halved crosswise

  • 3-1/2 lbs. baby spinach leaves, divided

  • 2 cups coarsely chopped dried apricots

  • freshly ground black pepper (optional)


Cooking Directions

  1. In a large sauté pan, sauté garlic in oil over medium heat 1 minute.

  2. Add olives; sauté 1 minute.

  3. Add half of spinach and all of the apricots; turn with tongs until spinach is just wilted, about 1 minute.

  4. Add remaining spinach; turn with tongs until spinach is just wilted.

  5. Serve immediately with pepper if desired.


Nutrition

  • Calories103
  • Fat5g
  • Protein2g
  • Cholesterol0mg
  • Total Carbs16g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.


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