SAUTéED SPINACH WITH PECANS AND GOAT CHEESE

Sautéed Spinach with Pecans and Goat Cheese image

Yield serves 6

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 medium red onion (about 8 ounces), halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
1/2 cup coarsely chopped pecans
1/4 cup soft goat cheese (about 2 ounces), crumbled

Steps:

Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.
FIT TO EAT RECIPE
(Per serving)
Calories: 195
Fat: 14g
Cholesterol: 4mg
Carbohydrate: 16g
Sodium: 216mg
Protein: 5g
Fiber: 6g