Sautéed Baby Spinach with Apricots and Olives

Ingredients You Need

• 12 cloves garlic, minced

• 1/4 cup olive oil

• 1 quart (4cups) Lindsay® Black 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.