What's This?
Serving size 6
Prep Time
Total Time


12 oz fresh spinach (see note)½ cup thinly sliced shallot⅓ cup sherry vinegar or red-wine vinegar2 Tbsp extra virgin olive oil2 Tbsp sliced almonds¼ tsp smoked or hot paprika (optional)⅓ cup reduced-sodium chicken broth or vegetable oil¼ cup chopped black olives, such as Kalamata


1. Place spinach in a large bowl.

2. 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

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 77
  • Calories from fat 54
  • Total Fat 6gm 9%
  • Sodium 117mg 5%
  • Total Carbohydrates 3gm 1%
  • Fiber 2gm 8%
  • Protein 2gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Lunch, Diabetic, Gluten Free, Healthy, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Spinach, Nut, American, Easy, 30 Minute, Quick, Fall, Spring, Summer, Winter, Christmas, Thanksgiving, Entertaining

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