- 1 Tb salted butter
- 2 cloves garlic, minced
- 12oz fresh baby spinach, ready to eat
- 1/4 cup fresh basil leaves, roughly chopped
- 2 Tb dried cranberries, minced
- 1/8 tsp salt
- a dash of black pepper
Rinse, shake dry and trim the stems off of the spinach. Melt butter in a 10″ skillet over medium heat. Add garlic, cook for about 1 minute until fragrant. Add spinach, basil, cranberries, salt and black pepper, toss well. Saute for a minute or so, continually tossing. The spinach is done when it just begins to wilt and is warm, this happens fairly quickly. Serve immediately.