Nutrition per serving may change if servings are adjusted.
12 ounces fresh spinach, (see Note)
1/2 cup thinly sliced shallot
1/3 cup sherry vinegar, or red-wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons sliced almonds
1/4 teaspoon smoked or hot paprika, (optional)
1/3 cup reduced-sodium chicken broth, or vegetable broth
1/4 cup chopped black olives, such as Kalamata
Place spinach in a large bowl.
Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted.
Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw
77 calories;6 g fat(1 g sat); 2 g fiber; 3 g carbohydrates; 2 g protein; 112 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 5411 IU vitamin A; 16 mg vitamin C; 67 mg calcium; 2 mg iron; 111 mg sodium; 352 mg potassium