- 1 tablespoon olive oil (or coconut oil)
- 2 bags baby spinach
- 1 and 1/2 cups of chopped cherry or grape tomatoes
- 1 tablespoon balsamic vinegar
- Sea salt and pepper to taste
1. In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.