Warm Spinach Salad

We served this as a side to baked chicken last night. My apologies for a slightly blurry photo:

This is a super simple, quick, healthy, and delicious side for just about anything.

Warm Spinach Salad


Olive Oil (just enough to coat the bottom of your pan)
2 cloves garlic, minced
1 shallot, sliced thin
Red Pepper Flakes, to taste
One Bag Baby Spinach
Salt & Pepper, to taste
Balsamic Vinegar, to taste

You’ll need a deep enough skillet so your spinach isn’t falling out…if you don’t have this, you could use a wok or a dutch oven/pot.

Coat the bottom of your pan with olive oil and heat on medium. Add the pepper flakes, garlic and shallot, and saute until the shallot is softened.

Add your spinach, salt and pepper. Stir to get everything mixed together well. Wilt the spinach. Now add your balsamic vinegar, to taste. I probably used about a tablespoon. Serve.

I didn’t have a lemon, so I didn’t use it – but likely some lemon juice would have perked things up and would be a good addition.

This was great with our chicken. We love spinach anyway – probably eat it once a week at least – so I’m always looking for ways to prepare it. This was a really simple and quick way to get some healthy greens on the table.


One response to this post.

  1. I love this stir fried salad. It is an alternative to someone who doesn’t like fresh spinach like my husband. And to serve it with the juicy chicken, it’s just so perfect.


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