By GOURMETKOSHERCOOKING.COMspinach salad with walnut peaches and goat cheese 311(photo credit: gourmetkoshercooking.com)BABY SPINACH WITH SUN-DRIED TOMATOES AND FETA2 teaspoons minced garlic4 (6 ounce) bags baby spinach¼ cup sun-dried tomatoes, thinly sliced3 tablespoons olive oil1 teaspoon salt¼ teaspoon red pepper flakes2 teaspoons balsamic vinegar¼ to ½ cup crumbled feta cheeseIn a large skillet over a low heat, sauté garlic and spinach in oil until softened. Don’t rush it; keep the heat low and let the extra moisture evaporate. Sprinkle with salt and red pepper flakes and stir gently. When spinach is fully soft and most of the liquid has evaporated, remove from heat and toss with balsamic vinegar and feta. Serve immediately.
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