Sautéed Baby Spinach with Apricots and Olives

Ingredients

• 2 cloves garlic, minced

• 2 teaspoons olive oil

• 3/4 cup Lindsay® Black Ripe Pitted Olives, halved crosswise

• 1 (9 oz.) bag baby spinach leaves

• 1/3 cup chopped dried apricots

• Freshly ground black pepper (optional)

Cooking Directions

1. In a large deep skillet, 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 wilted.

5. Serve immediately with pepper if desired.