Sauteed Spinach With Almonds And Grapes
|Extra virgin olive oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Sliced blanched almonds||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Spinach leaves||20 Ounce, triple washed (2 Bags, 20 Ounce Each)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Seedless red grapes||1 Cup (16 tbs), halved|
1 Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and almonds; cook, stirring occasionally, until the onion is softened and the almonds are golden, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2 Increase the heat to high. Add the spinach, in batches, the water, salt, and pepper, stirring just until each batch wilts. Add the grapes and cook, stirring occasionally, until heated through, about 2 minutes.