Wilted Spinach and Cherry Tomatoes
- 1 tablespoon olive oil
- 2 bags (5 ounces each) baby spinach
- 1 pint cherry or grape tomatoes, halved
- 1 tablespoon balsamic vinegar
- Coarse salt and ground pepper
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.