Sauteed Spinach with Pecans & Goat Cheese for 2

By GratefulSea

Ingredients

• 2 Tablespoons Olive Oil
• 1 medium Red Onion, about 8 oz., halved, thinly sliced
• 9 oz package fresh baby spinach leaves
• 2 teaspoons sherry vinegar
• 1/2 cup halved or quartered pecans
• 1/3 cup, 2 ounces, soft goat cheese, crumbled

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Heat olive oil over medium heat in a large sauté pan until hot, but not smoking. Add red onions and sauté until soft, about 5 minutes.

Add spinach and cook until spinach is soft and wilted. Add pecans and 2 teaspoons of sherry vinegar and cook until heated through.

Transfer to a serving dish and toss gently with feta cheese.