Raspberry Balsamic Spinach

The shrinking spinach.  I mean it looks like so much when you put it in the skillet, but with some heat, it almost disappears!  Sometimes I wonder how restaurants can serve a side of spinach that’s probably an entire bag if you bought it at the grocery store.  this ‘Raspberry Balsamic Spinach’ is worth every leaf put in the skillet…you might want to add more because if you love spinach like I do then the ‘servings’ could be ONE!  Sharing this one on ‘Fit and Fabulous Fridays’!

Raspberry Balsamic Spinach

Serves: 4

What you need:

4-6 tbl oil (I used bacon drippings.)

1/3 cup raspberry balsamic (use whatever flavor or unflavored you want)

1 tbl minced garlic

2 tbl minced shallots

10-12 cups fresh spinach

¼ cup chicken broth

½ tsp sea salt

½ tsp coarse ground pepper

½ tsp red chili pepper flakes

Raspberry Balsamic Spinach

What you do:

In a large skillet (with a lid) over medium heat, heat oil and add garlic and shallots and sauté until translucent.  Add balsamic and bring to simmering boil for about 5 minutes stirring occasionally.  Add spinach and with tongs toss and blend and coat the spinach.  Reduce heat to medium low, add chicken broth, salt, pepper, and pepper flakes.  Toss with tongs and blend and cook about 15 minutes.  Reduce heat to low, cover and let steam/simmer about 15 minutes.  Turn off heat until ready to serve.

Raspberry Balsamic Spinach

©Alice D’Antoni Phillips   Ally’s Kitchen



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