Directions:

1. In a large saute pan, heat the oil over medium-high heat until it ripples. Add the garlic and cook for 30 seconds, then add the spinach, balsamic, and chicken stock.



2. Turn the temperature down to medium and cover. Braise 10-15 minutes or until tender. If the spinach gets dry, add 1/4 C stock, and continue to cook.



3. Raise the heat to high, remove the lid, and cook off any excess liquid.




4. 
   Remove from heat. Add salt and pepper to taste and toss. Serve immediately.