Sautéed Spinach with Raspberry Vinegar
Serves 6

2 tablespoons olive oil
3 cloves garlic, thinly sliced
2 large bunches (about 2 pounds) spinach, rinsed and stemmed
Salt and freshly ground black pepper, to taste
1 teaspoon raspberry vinegar

1. In a large sauté pan or skillet, heat the oil over medium-low heat and cook the garlic for 1 to 2 minutes, until tender. Add the spinach and cook, stirring and tossing occasionally, for about 2 minutes, until barely tender and wilted.

2. Season to taste with salt and pepper and then stir in the raspberry vinegar. Serve immediately.